Sometimes, the simplest dishes are the most satisfying. This Miso-Spaghetti with Tomatoes is one of those recipes—fast, easy, and bursting with flavor. With just five ingredients, it turns pantry staples into a creamy, umami-packed pasta dish that’s ready in 15 minutes.
Perfect for busy weeknights or when you need a quick hunger fix, this recipe combines the savory depth of miso with the sweetness of ripe tomatoes, all tied together in a buttery, velvety sauce. It’s comforting, delicious, and deceptively simple to make—proving that even the quickest meals can be deeply satisfying.
Miso-Spaghetti with Tomatoes
Ingredients
- Spaghetti: 100g from that half-forgotten pack in your pantry.
- Overripe tomatoes: Use the ones that are too soft for a salad—they’re perfect here.
- Butter: Or sesame oil for a nutty twist.
- White miso paste: Adds rich umami flavor available at any Asian supermarket.
- Salt: A kitchen essential.
Instructions
- Bring salted water to a boil and cook 100g of spaghetti until al dente. Before draining, scoop out 1/2 a ladle of pasta water and set it aside.
- While the pasta is cooking, dice the tomatoes. In a bowl, whisk the reserved pasta water with 2 tbsp white miso paste and 1 tbsp butter (or sesame oil) until smooth and creamy.
- Toss the drained spaghetti into the miso sauce, mixing thoroughly until every strand is coated in the silky, umami-packed sauce.
- Top the spaghetti with diced tomatoes for a burst of freshness. Want to elevate it even more? Sprinkle on some sesame seeds, scallions, or a pinch of chili flakes—whatever you have on hand.