@sophia_roe

Fresh tomato miso pasta (and a little house music too because duh) — — Listen, with summer coming to a close everyone really should be indulging in as many fresh tomato moments as possible. This one is absolutely delightful. The fresh tomato is grated, the garlic can be simply smashed and thrown in the pan, this dish is really simple (but the flavor isn’t) The real magic here is the blend of coconut aminos (or soy sauce), miso, and the hot fresh grated tomato/garlic situation. Extra points if you include a Habanero Mayan Red pepper and LOADS of fruity olive oil. Simple summer shit like this just gets me every single time! — — Ingredients 2-3 large heirloom variety tomatoes 1 lb of whatever pasta you like, (I’m using fusilli) 3 cloves garlic, smashed Plenty of olive oil 3 tbsp miso 2 tbsp coconut aminos (or soy sauce) 1 fresh chili pepper (preferably on the spicy side) 1 cup fresh spinach Handful herb of choice Salt Pepper — — Process Whisk together the miso and coconut aminos(or soy sauce) and set aside. Grate the tomatoes, and set aside. To a large skillet over medium heat add 2 tbsp olive oil. Add the smashed garlic, grated tomato, (and fresh chili pepper if using) to the pan. Cooking for about 5 minutes. While that’s happening you can prepare your pasta (make sure you heavily salt the pasta water) Once pasta is cooked, add pasta and a few tablespoons of pasta water to the grated tomato sauce pan. Stir to combine. Add the fresh spinach, cook until just wilted, and taste for seasoning. It’s important to@always taste and season as you go. While pasta is still hot in the pan or once plated, top with the miso/coconut aminos mixture and stir to combine. Top with herbs, cheese, freshly cracked black pepper #tomato #miso #habanero #apartmentmiso #basil #spinach