Description
The perfect sweet and savory pasta recipe to make the most of these end-of-summer nights.
Ingredients
Units
Scale
- 2 pints of baby tomatoes
- 2 heads of garlic, sliced in half lengthwise
- olive oil
- salt and pepper
- 1 pound of bucatini or your favorite pasta of choice
- 1 tablespoon white miso paste
- 4 ounces grated parmesan
- 1 tablespoon melted butter or olive oil
- 1 cup reserved pasta water
- basil, lemon juice, and additional parmesan to serve
Instructions
- Preheat oven to 425 degrees F. On a large sheet tray or roasting pan, add the tomatoes and sliced garlic cloves placed cut-side down. Drizzle over enough olive oil until everything is coated and the tomatoes have enough oil to roast in (I used about 3/4 cup). Add salt and pepper, and roast for 30-45 minutes until the tomatoes have burst and the garlic is caramelized. Remove from oven and set aside.
- Bring a large pot of water to a boil and follow package instructions to cook your pasta. Reserve a cup of the pasta water while the pasta finishes cooking. Drain the pasta and return the pot to the stove.
- Squeeze out the garlic cloves from the skin (wait until the garlic has cooled slightly!) and mash with a fork in a bowl or on a cutting board. Add the garlic, miso paste, melted butter or olive oil, and parmesan to the pot. Whisk together into a paste and then add the pasta water a little at a time until the sauce is smooth. You might not need the whole 1 cup of reserved pasta water. Add the pasta back to the pot and toss with the sauce until everything is coated and warm.
- Add the tomatoes and all the juices from the pan into the pot.
- To serve, add basil, a squeeze of lemon juice, and additional parmesan. Enjoy!
- Prep Time: 30
- Cook Time: 15