The Guardian - Feast

Miso, tomato and oregano pasta


Prep Cook Serves 5 min 10 min 2


110g spaghettin­i

(or spaghetti)

80ml olive oil 3 garlic cloves, peeled and thinly sliced

20g fresh oregano, leaves picked (about 15g net weight)

1 large red chilli (10g), thinly sliced

2 tbsp white miso paste

1 tsp maple syrup 400g cherry tomatoes

160g nocellara olives (or other green olives), pitted and thinly sliced lengthways

Not only am I promising you a lovely lunch in less than 15 minutes here, I’m also offering it up with a crisp fried garnish on top.

Put two litres of water in a medium saucepan and salt well – ie, with about three tablespoon­s. Bring to a boil, add the spaghettin­i, cook for six minutes (or according to the packet instructio­ns), then drain.

While the pasta is cooking, put the oil in a medium saute pan on a medium-high heat. Add the garlic, oregano and chilli, and fry for two minutes, stirring frequently, until everything is crisp. Spoon half of the mix into a small bowl, add the miso and maple syrup to the remaining mix in the pan and cook, stirring, for a minute more. Add the tomatoes and cook, stirring occasional­ly, for another six minutes or so, until the tomatoes have burst and the sauce has come together.

Stir in the olives, toss the drained pasta in the sauce and serve at once with the reserved crisp garlic, oregano and chilli scattered on top.

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