Miso tomato pasta by chef Nicole Pisani
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
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
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.