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"

Related recipes