Tomato Pasta With Miso & Togarashi
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Tomato Pasta With Miso & Togarashi
Recipe by Courtney Roulston
Dietaries – meat free
Serves – 4
Prep Time – 5 minutes
Cooking Time- 20 minutes
Ingredients
400g San Remo pasta curls
Sea salt to taste
1 tablespoon extra virgin olive oil, plus extra to serve
30g butter
½ brown onion, sliced
3 cloves garlic, sliced
2 punnets Perino tomatoes
1 tablespoon white shiro miso paste
1 tablespoons fish sauce
1 x 200g tub fresh mozzarella cheese or large bocconcini
1/3 cup fresh basil, leaves picked
2 teaspoons togarashi
Method
Bring a large pot of salted water up to the boil and cook the pasta for 10 minutes, or until al dente. Drain the pasta and reserve 1 cup of the cooking liquid.
Meanwhile heat the oil and butter in a large frying pan over a medium heat. Cook the onion for 1-2 minutes then add in the garlic and cook for a further minute, or until fragrant. Add in the tomatoes, miso paste and fish sauce and cook until the tomatoes are starting to split.
Cover the pan and leave to simmer for 4-5 minutes or until the mixture is starting to turn jammy. Remove the lid and use the back of a spoon to crush the tomatoes completely. Add the pasta into the tomato sauce along with a dash of the pasta water to loosen the mixture. Cook, stirring for 1-2 minutes to finish cooking the pasta then add in half the basil leaves.
Place the pasta into serving bowls then break over the fresh mozzarella cheese. Sprinkle over the togarashi, basil leaves and a drizzle of extra virgin olive oil before serving.
