Pasta ai pomodorini

Ingredienti

• 12.5 oz cherry tomatoes
• 2-3 tbsp olive oil
• 1/2 small onion (diced)
• 8 cloves garlic (thinly sliced)
• 1/2 lb dry penne (or other pasta of choice)
• 1 tbsp white miso paste
• Salt and pepper (to taste)
• 1 tsp sugar (, optional to counter acidity )
• Pasta water
• Handful fresh basil leaves

Preparazione

1. 1

   Slice the cherry tomatoes in half. You can also keep them whole but I prefer halving them so they cook down faster.

2. 2

   Heat a large pan or skillet over medium heat. Sauté the onion until translucent and then add in the garlic. Leave to cook until lightly browned.

3. 3

   Add in the sliced cherry tomatoes. Leave to cook over medium until the tomatoes start to break down, around 6-7 minutes.

4. 4

   Meanwhile, leave a pot of water to boil. Add a generous amount of salt and then leave the pasta to cook until al dente. Set aside some pasta water.

5. 5

   Lower the heat of the pan with tomatoes. Transfer the pasta into the tomato mixture. Add the miso paste, salt, pepper, sugar (if using to counter acidity), and pasta water. Mix well.

6. 6

   Add a handful of fresh basil leaves. Season more to taste, if needed. Turn off the heat. Serve immediately and enjoy.