Miso, tomato and oregano pasta from The Guardian Feast supplement, April 17, 2021 (page 5) by Yotam Ottolenghi

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Notes about this recipe

  • KarinaFrancis on December 18, 2021

    I had some reservations about the double umami punch of miso and tomatoes, but of course trust Ottolenghi! I forgot to crisp the oregano with the other aromatics, so threw it in with the olives and it was still delicious. Will make again, I might try it with regular tomatoes too.

  • leahorowitz on May 07, 2021

    Delicious, easy and quick - although it took me (somewhat) more than 15 minutes from start to finish, but then, I don’t like to rush too much while cooking. I halved my cherry tomatoes, they were on the larger side, which lead to them collapsing earlier and providing more of their liquid, ultimately yielding more of the yummy sweet/sour/salty sauce. Save some pasta water in case you need even more liquid! Oh, and I forgot to buy olives, they might have even added another layer of flavor (or maybe not?).

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