With al-dente spaghetti tossed in delicious Japanese-style seasoning, this Miso Butter Pasta with Tuna and Cabbage makes a quick meal you’ll love. It takes only simple pantry ingredients and is ready in 15 minutes!This recipe is created by Nami( Just One Cookbook®)
Start boiling 4 quarts of water in a large pot. Once boiling, add salt and spaghetti. Stir to make sure spaghetti doesn’t stick to each other.
Cook according to the package instruction but reduce the cooking time by 1 minute as we the pasta will be cooked in the pan afterward.
Drain if you finish cooking the spaghetti first, but you should be able to cook the rest of the ingredients in 10 minutes while spaghetti is being cooked.
To Prepare Ingredients
While cooking pasta, we prepare ingredients. Peel the garlic cloves and thinly slice them.
Remove the tough core of the cabbage and cut into 1 inch square pieces.
Drain the canned tuna. If you use a big chunk, you can cut/break into smaller pieces (optional).
To Cook Miso Butter Pasta with Tuna and Cabbage
Heat the olive oil in a large frying panover medium heat. While the oil is still not hot yet, add the garlic to start infusing. Make sure to coat the garlic with oil.
When the garlic is sizzling and well-coated with oil, add the cabbage and coat with the oil.
Add the canned tuna and toss together with the cabbage. Then add freshly ground black pepper, unsalted butter, and miso.
Reserve ¼ cup of pasta water and add to the pan. Shake the pan and mix all the ingredients together. Make sure the miso is dissolved while mixing.
Add the soy sauce and mirin.
When the spaghetti is done cooking, pick up the spaghetti with a pair of tongs (or you can quickly drain in the sink) and add to the pan. Toss the spaghetti to mix all together.
Season the spaghetti with freshly ground pepper. Taste and add salt if needed. The reserved pasta water I added has enough salt so I do not add additional salt here. Serve the pasta to individual dishes. Enjoy!
Product used in this recipe
Organic Miso Red Miso 17.6 oz (500 g)
Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
