When you realise that tomato sauces are enhanced by the addition of miso, you received’t be capable to seize a can of tomatoes out of your cabinet with out a jar of miso popping out too, stated Bonnie Chung. That is the very best veggie pasta ever, and my favorite after I’m feeling lazy. All you want is an aubergine and a few store-cupboard necessities.
Substances
- 1 medium aubergine
- 5 tbsp olive oil
- 1 small onion, finely chopped
- 3 fats garlic cloves, minced or finely grated
- 400g can of tomatoes
- 1 tbsp crimson wine vinegar
- pinch of chilli flakes
- 200g dried spaghetti, or dried linguine
- 1 tbsp white miso
- 3 basil leaves, roughly torn, plus extra to serve
- sea salt and freshly floor black pepper
To serve:
- Parmesan cheese, or vegetarian Parmesan-style cheese
- Additional virgin olive oil
Technique
- Chop the aubergine into bite-sized items. Warmth 2-3 tbsp of the oil in a big frying pan over a medium warmth, then fry the aubergine till charred and cooked via. Aubergines love oil, so don’t be shy. This could take about quarter-hour and it’s important to not rush it. Take it out to relaxation, and season with a pinch of salt and pepper.
- In the identical pan, heat up 2 tbsp extra olive oil over a medium warmth and add the onion and garlic to prepare dinner down, soften and change into barely sticky. Then add the can of tomatoes and convey to a simmer, earlier than stirring via the crimson wine vinegar and chilli flakes.
- In the meantime, in a big saucepan of boiling salted water, prepare dinner the spaghetti in response to the packet directions to al dente, reserving a small cup of the pasta-cooking liquid earlier than draining.
- Scoop out a few of the tomato liquid right into a small bowl and blend within the white miso with a small spoon till clean and emulsified. Then add all of it again into the pot of tomato sauce and stir via.
- Add the aubergine and basil leaves to the sauce and heat via for 1 minute earlier than including the pasta. If the sauce is slightly too thick, stir in a few of the pasta-cooking water, to create a silkier sauce.
- To complete, serve with the grated cheese, a drizzle of additional virgin olive oil, and a basil leaf.
Taken from Miso: From Japanese Classics to On a regular basis Umami by Bonnie Chung.
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