Al dente pasta coated in a grated tomato sauce enriched with white miso and butter, brightened with fish sauce, and topped with roasted seaweed strips and fresh basil.
Ingredients
- 450 g Medium pasta (gemelli or casarecce)
- to taste Kosher salt
- 900 g Very ripe tomatoes
- 30 ml Fish sauce
- 3 tbsp White miso
- 2 tbsp Extra-virgin olive oil
- 60 g Unsalted butter
- to taste Freshly ground black pepper
- to taste Seasoned roasted seaweed strips
- to taste Torn fresh basil leaves
Method
- Cook the pasta al dente in a large pot of boiling salted water. Drain, reserving some of the pasta water.
- Meanwhile, cut a thin slice from the base of the tomatoes. Grate each tomato into a bowl through the large holes of a box grater until only the flattened skin remains; discard the skins.
- Mix the fish sauce and white miso until smooth (see prepared component).
- In a large high-sided skillet or Dutch oven, heat the olive oil over medium-high heat. Add the grated tomatoes and their juices and cook, stirring, until reduced, about 5 to 7 minutes. Add the miso mixture and cook, stirring, until thickened, about 2 minutes.
- Add the cooked pasta, butter cut into pieces, and a generous amount of black pepper. Cook, stirring and adding a little reserved pasta water as needed, until the butter is melted and the pasta is coated, about 1 minute.
- Divide the pasta among bowls and top with strips of seaweed and torn fresh basil leaves.
Nutrition
Per serving
- Energy
- 632.7 kcal
- Protein
- 17.36 g
- Carbohydrate
- 87.42 g
- Fat
- 22.68 g
- Fibre
- 7.62 g
- Calcium
- 11.14 mg
- Iron
- 0.28 mg
- Magnesium
- 5.18 mg