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Pasta with cherry tomato sauce
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| Artist: |
_ |
| Categories: |
Asian, Cherry, Entrees, Japanese, Pastas & Noodles, Sauces & Dressings, Tomatoes, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 16
| oz | Vegetable spiral pasta | | | Water for boiling | | 2
| tsp | Balsamic vinegar | | 1 1/4
| cup | Thinly sliced onions | | 1
| tbsp | Garlic, minced | | 2
| tbsp | Tomato paste | | 1 1/2
| cup | Halved cherry tomatoes | | 2
| tbsp | Cornstarch | | 2
| tbsp | Miso | | 3
| tbsp | Balsamic vinegar | | 1/2
| cup | Chopped fresh parsley |
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Procedures:
| 1 | Cook pasta in a large pot of boiling water for 8 to 10 minutes. | | 2 | Drain & rinse with cold water. | | 3 | Set aside. | | 4 | While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute onions & garlic over medium heat. | | 5 | Stir frequently. | | 6 | Add tomato paste, dissolved in 1 cup water. | | 7 | Stir gently & add tomatoes. | | 8 | Cook, stirring occasionally till vegetable are very soft. | | 9 | Dissolve cornstarch in 2 tb cold water & pour into blender. | | 10 | Add miso & cooked vegetables. | | 11 | Puree till smooth. | | 12 | Return puree to skillet. | | 13 | Add 3 tb balsamic vinegar & parsley & heat through. | | 14 | Toss pasta with sauce & serve hot. |
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