Burst cherry tomato and miso pasta with sesame crunch

Based on 24 ratings

Ruby Goss

Senior Food Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
350 g cherry tomatoes
2 tbsp white miso paste
200 g linguine
3 cloves garlic
scallions
chili
5 g parsley
4 tbsp water
1½ tsp toasted sesame oil
5 tbsp panko breadcrumbs
2 tsp black sesame seeds
1½ tsp olive oil
2 tsp honey
anchovies
1 tbsp unsalted butter
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 bowls (small)
  • pot
  • frying pan
  • tongs

Nutrition per serving

Cal
650
Protein
20 g
Fat
19 g
Carb
101 g
  • Step 1/4

    Finely slice garlic, scallions, and chili. Pluck parsley leaves from stems. Mix miso paste with water.
    • 3 cloves garlic
    • scallions
    • chili
    • 5 g parsley
    • 2 tbsp white miso paste
    • 4 tbsp water
    • cutting board
    • knife
    • bowl (small)

    Finely slice garlic, scallions, and chili. Pluck parsley leaves from stems. Mix miso paste with water.

  • Step 2/4

    Bring a large pot of salted water to the boil for the pasta. To make the crunchy topping, heat toasted sesame oil in a pan over medium-high heat. Add panko breadcrumbs and black sesame seeds and toast until browned, approx. 2 min, tossing frequently. Remove from heat and transfer to a bowl.
    • 1½ tsp toasted sesame oil
    • 5 tbsp panko breadcrumbs
    • 2 tsp black sesame seeds
    • pot
    • frying pan
    • bowl (small)

    Bring a large pot of salted water to the boil for the pasta. To make the crunchy topping, heat toasted sesame oil in a pan over medium-high heat. Add panko breadcrumbs and black sesame seeds and toast until browned, approx. 2 min, tossing frequently. Remove from heat and transfer to a bowl.

  • Step 3/4

    Cook pasta according to package instructions until al dente. While the pasta is cooking, make the sauce: Add olive oil to a frying pan over medium heat. Once heated, add anchovies, sliced chili, garlic and fry until anchovies have 'dissolved', approx. 2 min. Add whole cherry tomatoes and the honey, and increase heat to high. Shake the pan now and then and let tomatoes wrinkle up and begin to char, approx. 4 min.
    • 200 g linguine
    • 1½ tsp olive oil
    • anchovies
    • 2 tsp honey

    Cook pasta according to package instructions until al dente. While the pasta is cooking, make the sauce: Add olive oil to a frying pan over medium heat. Once heated, add anchovies, sliced chili, garlic and fry until anchovies have 'dissolved', approx. 2 min. Add whole cherry tomatoes and the honey, and increase heat to high. Shake the pan now and then and let tomatoes wrinkle up and begin to char, approx. 4 min.

  • Step 4/4

    Reduce heat to medium, add miso mixture to the pan and stir well, letting cook for a further 2 min. Once the pasta is cooked, transfer pasta over to the frying pan with tongs. Add enough pasta water with a ladle until a glossy sauce coats the pasta. Add butter and stir through. Serve pasta with parsley leaves, sliced scallions, and crunchy topping. Enjoy!
    • 1 tbsp unsalted butter
    • tongs

    Reduce heat to medium, add miso mixture to the pan and stir well, letting cook for a further 2 min. Once the pasta is cooked, transfer pasta over to the frying pan with tongs. Add enough pasta water with a ladle until a glossy sauce coats the pasta. Add butter and stir through. Serve pasta with parsley leaves, sliced scallions, and crunchy topping. Enjoy!