15 MINUTE MISO CHERRY TOMATO LINGUINE

When tomatoes are in season, this 15 minute miso and cherry tomato linguine is going to be your midweek savior. Cherry tomatoes are pretty cheap and when they are in season they are better than tinned. The umaminess of the miso balances out the super sweet tomatoes and just gives the sauce a little oomph. There is nothing better than a simple tomato sauce pasta dish in the summer. It’s ideal when you have little time or when it’s too hot to be slaving over a hot stove.

15 MINUTE MISO CHERRY TOMATO LINGUINE

SERVES:3-4 MADE IN: 15 minutes /DIFFICULTY:Easy/ VEGGIE/VEGAN (if you use veggie parmesan)

INGREDIENTS

• 3 tbsp olive oil

• 4 garlic cloves, peeled and sliced

• 1 tbsp white miso

• 600g cherry tomatoes

• 15g basil, sliced, extra to garnish

• 250g linguine

• Freshly grated parmesan, to serve

• Salt and pepper, to season

METHOD

1. Heat the olive oil in a large frying pan over a medium heat. Saute the garlic for 1 minute or until it becomes fragrant before adding the cherry tomatoes. Allow to cook until the tomatoes start to burst. This should take around 6-8 minutes.

2. As they start to pop. press down on them with the back of a wooden spoon to help release their juices.

3. Add the miso to the mixture and stir until you form a sauce. Season with salt and pepper.

4. Cook the linguine in a large pot of boiling salted water until dente before adding a dash of the pasta water. Toss the linguine into the sauce and stir until it's evenly coated.

5. Serve into individual bowls and top with grated parmesan and extra basil.