miso adobo tomato sauce

miso + chipotles + basil and sage + tomatoes + garlic =
umami, smoky, spicy magic

this recipe makes four servings. cooking for one? make half the pasta and the same amount of sauce. the sauce will last in the fridge for two weeks and in the freezer for at least three months.

WHAT YOU NEED

1 can of whole peeled tomatoes - I really love Bianco DiNapoli

1 small red onion

10 Castelvetrano (green) olives - Kalamatas could work too

1/4 cup olive juice

1 cup of fresh basil leaves (~ 1/3 bunch)

1 handful of sage - or a 1/2 oz container

8oz (half a bag) of Fusilli, Penne, Rigatoni, or the world’s cutest pasta - Mezzi Rigatoni

1 TBSP dark or white miso paste

1 can of chipotles in adobo

2 - 3 cloves of garlic

1 1/2 TBSP olive oil

Pecorino Romano or Parmesan to grate (I love Locatelli brand)

salt & pepper to taste

HOW TO

STEP 1

Put a pot of water on high heat to boil your pasta, adding a hefty pinch of salt. Next, pour 1 TBSP of olive oil into your pan on medium to medium high heat and let it sit while you work through your initial prep.

STEP 2

Crush the two cloves of garlic with your knife by placing the blade flat on top of the cloves, the sharp side facing away from you. Use the palm and heel of your hand to press down and crush. Again, your hand should be on the flat side of the knife - not the blade! Remove the garlic skins, then roughly chop the garlic, mincing if you’d like to. Put the garlic to the side and let it sit for up to 15 minutes before using it - this allows the allicins to be released, which has a number of health benefits and is why this recipe calls for you to put it in last.

Slice the small red onion (or half of a large one) in half again to make two quarters, then flip the cut side down onto your cutting board and work right to left, slicing your onion into thin strips quarter strips. Throw the onions in the pan, sprinkle with a hefty pinch of salt with a few turns of a black pepper mill. Keep an eye on how brown they get in the next few minutes, turning down the heat if they start to get crispy brown on their edges.

Add the miso paste (1 TBSP) to the pot and stir to coat the onions. Allow them to continue to cook as you finish your prep.

STEP 3

Prepare the basil, sage, olives, and canned tomatoes for the sauce.

For the herbs: gently chop the basil and sage leaves, so as to not crush them. Set aside a few sprigs of basil for garnishing the pasta later. Next, crush the olives with the back of your knife (like you did with the garlic) and then roughly chop them. Toss the herbs and olives into the pot along with the rest of your olive oil (about 1/2 TBSP - add more oil if you need it to unstick the onions from the bottom of the pot) and allow them to cook for a few minutes.

Keeping the heat on medium, once your onions, olives, and herbs are almost sizzling but the herbs aren’t yet brown, add the olive juice to deglaze it all. Turn the heat down to medium-low or low.

STEP 4

Open the can of tomatoes and, using kitchen shears or a very clean pair of scissors, chop the tomatoes while they’re still in the can using the scissors. To keep the tomatoes from splashing juice around your countertop, drain the juice into a separate bowl or directly into the pot first. Add the chopped tomatoes and any remaining juice to the pot and stir to combine all ingredients. Enjoy one less cutting board you need to wash!

Next, open your can of chipotles in adobo and add 1 TBSP of the sauce in the can. You can also use one whole chipotle in adobo, just be sure to chop it well or stick it in the food processor for 30 seconds before using it. If you want to add more heat, add another TBSP of chipotle sauce to taste.

Next, add in the chopped garlic (remember that?), stir the sauce, and cover it.

STEP 5

Add the pasta to the boiling water, cooking for 8-10 minutes, until al dente. Test your pasta if you’re not sure when it’s done by running one noodle under cold water and tasting it.

While waiting for your pasta, allow the sauce to continue to simmer on low for the remainder of the pasta’s cook time. Keep the top of your pot on, occasionally stirring the sauce.

STEP 6

When your pasta is ready, put about 2 TBSPS of pasta water aside. Strain the pasta from the water. Mix the pasta into the sauce and add 1 TBSP of pasta water, stirring gently until the sauce fully coats the pasta. Add the remaining pasta water if needed to bring it together, then transfer it into your favorite pasta serving bowl. Finish with the salt and pepper to taste, grated pecorino romano or parmesan cheese, and a few sprigs of basil.

NOTES

• I use whole wheat pasta and it’s just as delicious.

• No olive juice? No problem. Use white balsamic or rice wine vinegar instead.

• You can swap out basil and sage and sub in parsley.

• You can use whatever tomatoes you want. Diced will do just fine! Just avoid fire roasted varieties, since you’re adding plenty of depth with the miso paste and the chipotles in adobo.

• White onions or shallots can work just as well as red onions. Red onions just add a nice hint of sweetness to balance out the smokiness of the chipotles.

• More ideas on using the rest of your chiles in adobo in Bon Appetit here and in Serious Eats here.

• Can you use white miso paste? Why yes I’m sure you can, I just haven’t tried it yet.