bonappetit4.9
Grated Tomato and Miso-Butter Pasta
This (almost) no-cook pasta is an ardent love letter to summer's ripest tomatoes (and your box grater).
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●grater
- ●skillet
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Cook 1 lb. medium pasta (such as gemelli or casarecce) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
. medium pasta (such as gemelli or casarecce)1 lb
2
Meanwhile, slice a thin round off the bottoms of 2 lb. ripe tomatoes (3–4 large). Starting at cut end, grate each tomato on the large holes of a box grater into a medium bowl until all that’s left is the flattened tomato skin and stem; discard skins and stems.
. ripe tomatoes (3–4 large)2 lb
3
Mix 2 Tbsp. fish sauce and 3 Tbsp. white miso in a small bowl until smooth.
. fish sauce2 Tbsp. white miso3 Tbsp
4
Heat 2 Tbsp. extra-virgin olive oil in a large high-sided skillet or a large Dutch oven over medium-high. Add grated tomatoes along with any liquid and cook, stirring occasionally, until liquid is slightly reduced, 5–⏱️ 7 minutes. Add fish sauce mixture and cook, stirring often, until slightly thickened, about ⏱️ 2 minutes.
. extra-virgin olive oil2 Tbsp
5
Add pasta, 4 Tbsp. unsalted butter, cut into pieces, and lots of freshly ground black pepper. Cook, stirring often and adding reserved pasta cooking liquid as needed, until butter is melted and pasta is coated, about ⏱️ 1 minute.
. unsalted butter, cut into pieces4 TbspFreshly ground black pepper
6
Divide pasta among bowls and top with thinly sliced seasoned toasted seaweed snacks and torn basil leaves.
Thinly sliced seasoned toasted seaweed snacks and torn basil leaves (for serving)
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