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.
1lb.box dried pasta of choice(penne, rigatoni, spaghetti)
4tbsp.olive oil
3shallots(finely chopped)
2garlic cloves(minced)
114-oz.can whole plum tomatoes(chopped)
2tbsp.ENJUKU KOJI MISO
3 to 4thyme sprigs(leaves stripped)
8oz.black olives(pitted)
To tasteParmesan cheese(grated)
To tastefreshly ground black pepper
Instructions
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.
Product used in this recipe
Enjuku Koji Miso 26.4 oz (750 g)
Our Enjuku Kouji Miso has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.
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