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–+ servings
Servings 4
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Ingredients

  • 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

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.