Grated Tomato and Miso-Butter Pasta
, 25 min, 4 servings
Fresh grated tomato sauce enriched with miso and fish sauce, tossed with buttery pasta and topped with seaweed and basil.
| prepBring a large pot of salted water to a boil. | |||||
| 450 g medium pasta (such as gemelli or casarecce) | Cook pasta al dente, drain & reserve ½ cup liquid | Add pasta, butter & pepper, cook 1 min until coated | Divide among bowls, top with seaweed & basil | ||
| Kosher salt | |||||
| 900 g ripe tomatoes (3–4 large) | Grate tomatoes into bowl, discard skins & stems | Heat oil, add grated tomatoes, cook 5–7 min | Add fish sauce mixture, cook 2 min until thickened | ||
| 2 Tbsp fish sauce | Whisk fish sauce & miso until smooth | ||||
| 3 Tbsp white miso | |||||
| 2 Tbsp extra-virgin olive oil | |||||
| 60 g unsalted butter, cut into pieces | |||||
| Freshly ground black pepper | |||||
| Thinly sliced seasoned toasted seaweed snacks | |||||
| Torn basil leaves | |||||
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