Wednesday, April 7, 2010
I love these intense salty flavors in a tomato sauce. I substituted anchovies with miso paste in this recipe.
1 lb dried whole wheat spaghetti
3 tbsp olive oil
5 garlic cloves, minced
1 dried chili, chopped
2 tsp fresh thyme
1 tsp sea salt
1/2 cup kalamata olives, chopped
2 tbsp capers
5-6 fresh tomatoes, chopped (or 1 big can)
1 tbsp sweet white miso paste
fresh parsley, chopped
1. Fill a big pot with water and turn the burner on high. This will be for the pasta later (you know how long big pots of water take to boil!).
2. Heat a large saucepan on medium low.
3. Add the olive oil and wait until it swirls in the pan.
4. Add the chili, thyme, salt and garlic and saute 1 minute until right before the garlic turns golden.
5. Add the tomatoes, olives, and capers and simmer for at least 20 minutes or as long as you want. I like to simmer mine on low for an hour or so sometimes.
6. Add the pasta to the pot of boiling water during the last 10 minutes of sauce-simmering.
5. Just before serving, stir the miso paste into the sauce until it dissolves like butter. The miso paste gives the dish a salty, nutty depth; thus it's an excellent parmesan or anchovy paste substitute.
6. Stir the parsley into the sauce.
7. Drain the cooked pasta, leaving a tiny bit of the pasta water to add to the sauce.
8. Toss the pasta in with the sauce and let it sit for a couple minutes to absorb the flavor.