Pasta with Miso Tomato Sauce (Vegetarian)
This Miso Tomato Sauce recipe, due to the clever addition of miso to a classic Italian tomato sauce provides a deep richness that gives this traditional pasta dish a new lease on life.
- 1 lb. box dried pasta of choice (penne, rigatoni, spaghetti)
- 4 tbsp. olive oil
- 3 shallots (finely chopped)
- 2 garlic cloves (minced)
- 1 14-oz. can whole plum tomatoes (chopped)
- 2 tbsp. Enjuku Koji Miso
- 3 to 4 thyme sprigs (leaves stripped)
- 8 oz. black olives (pitted)
- To taste Parmesan cheese (grated)
- To taste freshly ground black pepper
In a stockpot of boiling, salted water, cook the pasta until it is al dente. Drain the pasta and set aside.
In a sauté pan heat the olive oil over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the tomatoes including all the liquid in the can, Enjuku Koji Miso, and fresh thyme leaves. Cook for 3 minutes, then reduce to a low heat. Simmer for 8 minutes; stir in olives.
Add cooked pasta into the sauce pan and toss to coat pasta well.
Divide pasta to dinner plates or bowls. Garnish with Parmesan cheese and a bit of black pepper.