Burst cherry tomato and miso pasta with sesame crunch

Burst cherry tomato and miso pasta with sesame crunch

Based on 33 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"This quick twist on summer-y burst tomato pasta, the perfect weeknight dinner, is all about layering up the flavor! A generous dose of miso (thanks Ottolenghi for the inspiration) and a hit of anchovies come in to dial up tomatoes natural umami, the crunchy sesame topping plus the chili add warmth, and scallions and parsley are the final fresh touch—it’s an easy, but deeply flavored dish to dive into! The crunchy sesame and panko topping adds a humble two minutes to prep time—so don’t skip it, but if you don’t have the ingredients on hand, I like to whizz up some parmesan into a sandy mix in the food processor, and serve that on top."

Difficulty

Easy 👌

Preparation

25 min

Baking

0 min

Resting

0 min

Ingredients

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

Utensils

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

How-To Videos

how-to-prepare-a-chili

How to prepare a chili

how-to-prepare-garlic

How to prepare garlic

how-to-cook-pasta

How to cook pasta

Nutrition per serving

Cal650
Fat19 g
Protein20 g
Carb101 g
  • Step 1/4

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

    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.
    • 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
    • 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

    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!

  • Enjoy your meal!

    Burst cherry tomato and miso pasta with sesame crunch

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