Miso brown butter pasta

I know I just said that I never tire of the tomato, olive oil, garlic, basil, bread combination during this luxurious tomato time, but that doesn’t mean I don’t get the urge to try out new flavor combinations every once in a while.

I’ve been enjoying miso butter combinations for a while, particularly after I got this fancypants Sendai miso from Berkeley Bowl. It has a richer, toastier flavor than miso I’ve picked up grocery stores before. With browned butter it makes for an addictive, slightly sweet but very savory popcorn topping.

During tomato season I like to make uncoooked pasta sauces. They’re both delicious and fast, and they take advantage o the tomato freshness. Lesser quality tomatoes can be good cooked–the tomato flavor gets concentrated by cooking, unpleasant mealy textures melt away into a smooth sauce. But the seasonal treat of tomatoes with intense flavor are here and I’m taking advantage of that.

IMG_48363 Tablespoons butter
1 Tablespoon miso
2 cups chopped tomatoes
3 scallions
4 oz. dried pasta

Start salted water to boil for pasta, then start browning your butter. Brown over medium high heat, stirring occasionally. Remove from heat when a nice, toasty brown color is achieved. Meanwhile, chop tomatoes into bite sized pieces. Place in large serving bowl. Chop scallions finely and add to tomatoes. Mix miso in thoroughly with the browned butter–you may have to smoosh the miso with a spatula to get it to mix in well. Pour brown butter mixture over tomatoes and scallions and mix thoroughly. Boil pasta until al dente, drain, and add to tomato mixture. Stir and serve.

 

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