On a recent evening when I was flummoxed with the age old question of ‘what to cook for dinner’ , I chanced upon this recipe from BON APPETIT for spaghetti in a Red pesto sauce. It looked like a quick, simple make but they had used anchovies, which I don’t like. So I needed something salty and earthy, with a similar flavor pattern as a substitute and decided to use Miso instead. I recently discovered this versatile condiment and have been using it off and on in my savory dishes that need a nutty and salty flavor. Miso paste makes a great soup , of course, but is versatile enough to be used in dips, vinaigrettes, hummus or a pesto. It’s Umami flavor works well with savory dishes.
The pasta I used was Caramalata, which looks very much like squid rings and is traditionally made with squid as they are more or less the same shape and size. I picked it up at Eataly but is easily available elsewhere too. You could use any wide, tube shaped pasta, such as rigatoni or ziti because the thickness of the sauce works well, getting into those crevices of tube pastas.
Here I share with you my version of the Red Pesto Sauce.
Ingredients
1 lb calamarata , ziti or rigatoni pasta
1/2 cup walnuts
4 garlic pods
1/2 cup olive oil
4 tablespoons tomato paste
1 teaspoon crushed chilli flakes
2 Fresno chillies, seeds removed
*1 tablespoon Miso paste
2 Tablespoons Lemon Juice
1/2 cup grated Parmesan and some for garnish
1/4 stick butter, chopped up
Salt as Needed
Preparation
In a pan, take the oil, add garlic and walnuts and sauté on a low flame till they turn a light brown color. Now add the tomato paste, chilli flakes, Fresno chillies and the miso paste and sauté for a couple minutes more till the pastes are nicely mixed up in the oil. Cool for a bit and transfer into a food processor, add lemon juice and Parmesan cheese and 1/2 teaspoon salt. Pulse till it is a smooth mixture.
In a pot boil salt and water for the pasta. Prepare as per instructions on the bag. Drain pasta. Reserve 1/2 cup of the pasta liquid.
In a serving bowl, place the butter at the bottom, now add the pasta, pesto sauce and reserved liquid and toss gently.
Divide the pasta in bowls and garnish with Parmesan cheese.
Serve hot.
Wine Suggestion
This dish pairs well with a Chianti or Super Tuscan, lending its bold taste to the earthy and spicy flavors of the Sangiovese grapes.
*Miso paste is available in Asian stores and keeps well in the refrigerator for a long time.
HAPPY COOKING!