Pasta with cherry tomato sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Vegetable spiral pasta |
| Water for boiling | ||
| 2 | teaspoons | Balsamic vinegar |
| 1¼ | cup | Thinly sliced onions |
| 1 | tablespoon | Garlic, minced |
| 2 | tablespoons | Tomato paste |
| 1½ | cup | Halved cherry tomatoes |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Miso |
| 3 | tablespoons | Balsamic vinegar |
| ½ | cup | Chopped fresh parsley |
Directions
Cook pasta in a large pot of boiling water for 8 to 10 minutes.
Drain & rinse with cold water. Set aside.
While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute onions & garlic over medium heat. Stir frequently. Add tomato paste, dissolved in 1 cup water. Stir gently & add tomatoes. Cook, stirring occasionally till vegetable are very soft.
Dissolve cornstarch in 2 tb cold water & pour into blender. Add miso & cooked vegetables. Puree till smooth. Return puree to skillet.
Add 3 tb balsamic vinegar & parsley & heat through. Toss pasta with sauce & serve hot.
Mollie Katzen, "Moosewood Cookbook"