This fresh tomato and miso butter pasta is a delicious twist on a classic pasta dish, combining the umami depth of miso with the brightness of fresh tomatoes. It’s perfect for busy weeknights when you want something quick, nourishing, and packed with flavor. The miso butter adds a creamy, savory layer that balances beautifully with the acidity of the tomatoes, creating a rich sauce that clings to every strand of pasta.
Ready in under 30 minutes, this recipe brings a satisfying, gourmet feel to the table with minimal effort.
Ingredients
- 12 oz (340g) pasta of your choice (spaghetti, linguine, or fettuccine work well)
- 2 tbsp unsalted butter, softened
- 1 tbsp miso paste (white or yellow miso)
- 2 tbsp olive oil
- 3 cups cherry or grape tomatoes, halved
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
- Parmesan cheese, grated (optional)
Instructions
Step 1
Prepare the Miso Butter: In a small bowl, mix the softened butter with the miso paste until smooth. Set aside.
Step 2
Cook the Pasta: Bring a large pot of salted water to a boil, and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Step 3
Sauté the Tomatoes and Garlic: In a large skillet, heat the olive oil over medium heat. Add the tomatoes and garlic, season with a pinch of salt, and cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and started to release their juices.
Step 4
Add Miso Butter and Pasta: Add the miso butter to the skillet and stir until it melts into the tomato mixture, creating a creamy sauce. Add the cooked pasta to the skillet and toss to combine, adding a bit of reserved pasta water as needed to achieve the desired consistency.
Step 5
Season and Garnish: Taste and adjust seasoning with salt and pepper. Top with fresh basil or parsley and a sprinkle of Parmesan cheese, if desired.
Step 6
Serve: Plate the pasta and enjoy the comforting flavors of miso and fresh tomatoes in every bite.