Burst cherry tomato and miso pasta with sesame crunch

Step 1/ 4

• 3 cloves garlic
• 2 scallions
• 1 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

• 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

• 200 g linguine
• 1½ tsp olive oil
• 2 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

• 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!

Enjoy your meal!