Pasta With Cherry Tomato Sauce

Recipe Ingredients

16 oz	454g	Vegetable spiral pasta
		Water for boiling
2 teaspoons	10ml	Balsamic vinegar
1 1/4 cups	78g / 2.8oz	Thinly sliced onions
1 tablespoon	15ml	Garlic - minced
2 tablespoons	30ml	Tomato paste
1 1/2 cups	93g / 3.3oz	Halved cherry tomatoes
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Miso
3 tablespoons	45ml	Balsamic vinegar
1/2 cup	73g / 2.6oz	Chopped fresh parsley

Recipe Instructions

Cook pasta in a large pot of boiling water for 8 to 10 minutes. Drain & rinse with cold water. Set aside.

While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute onions & garlic over medium heat. Stir frequently. Add tomato paste, dissolved in 1 cup water. Stir gently & add tomatoes. Cook, stirring occasionally till vegetable are very soft.

Dissolve cornstarch in 2 tb cold water & pour into blender. Add miso & cooked vegetables. Puree till smooth. Return puree to skillet. Add 3 tb balsamic vinegar & parsley & heat through. Toss pasta with sauce & serve hot.

Source:
Cooking Light, May 1995, page 120

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