Monday 27 May 2019

Miso tomato pasta by chef Nicole Pisani


Chef Nicole Pisani
Chef Nicole Pisani
Butter Salt Bones

Chef Nicole Pisani gave up her job at Nopi to make school dinners, and in her new book, she eulogises the moreish flavours of her childhood in Malta, where her family still run restaurants in Sliema

Miso tomato pasta

Miso Tomato Pasta

Serves 2


1 tbsp groundnut oil

1 tbsp ground cumin

2 tbsp yellow mustard seeds

20g grated turmeric

20g grated fresh root ginger

1 x 400g can chopped tomatoes

50ml apple cider vinegar

20g coconut sugar

30g miso

300g fresh tagliatelle

100g cherry tomatoes on the vine, cut in half

Handful of fresh basil leaves


1. Heat the oil in a frying pan and fry the cumin, yellow mustard seeds, turmeric and ginger in a saucepan for a couple of minutes until the aromas release.

2. Add all the other ingredients apart from the tagliatelle, cherry tomatoes and basil, and let simmer for 30 minutes-1 hour (depending on how long you can wait).

3. Cook the pasta in a large pan of simmering water. Drain and add to the sauce, using a bit of pasta water to loosen. Gently stir through the cherry tomatoes and most of the basil.

4. Serve in shallow bowls with the remaining basil leaves torn over the pasta.

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