Today’s recipe is inspired by a Martha Stewart concoction I found somewhere that calls for an ingredient that might cost you a short trip to your local Asian Grocery store, but I promise it’s well worth it. It’s called miso, which is a paste made by a process of fermenting rice, barley, and/or soybeans. Yay booze! While it is native to Japan it has some surprising and flavorful uses like sauces, salad dressings, soups, and marinades. I always buy a container about this size, and it lasts me about six months.
Here are the rest of the ingredients. Note the cilantro that was utilized earlier this week, so why not use it again to add more dimension to this wonderful dish?
So, I’ll start out by cooking my spaghetti. I chose thin spaghetti cuz I’m into that, but any kind of noodle will do. When the pasta is done make sure to rinse it with lukewarm water so it’s not a gummy sticky mess. To start the super simple sauce I put the butter into a small saucepan over medium heat. It will melt and bubble a bit, but after about 4 minutes it will begin to take on a golden brownish color. This browned butter is absolutely divine, but we’re gonna make it a lot better by frying some pepper. Get in there!
After letting the pepper fry for a minute or so remove the saucepan from the heat and (carefully) plop your miso into the hot butter. Beware of splattering. Whisk together the miso and butter.
Dump your miso/butter mixture onto your cooked pasta, followed by the cilantro, and toss with tongs until well incorporated.
The last step is to add more salt if needed (I didn’t need any), fresh parmesan cheese on top, and a sprig of cilantro to make a great presentation. That’s it! Simple, ain’t it?
Mmm, enjoy this awesomely easy meal with a glass of white wine and congratulate yourself for all the work you didn’t have to do for dinner.
1 box of Spaghetti, cooked to manufacturers directions
4 tablespoons Butter
1/2 teaspoon Black Pepper
3 tablespoons Miso paste
1 tablespoon Cilantro
Parmesan to taste
Melt butter in a small saucepan over medium heat, and cook until it acquires a golden brown color. Add the cracked pepper and let cook for 1-2 minutes before removing from heat. Put the miso paste into the butter and whisk until incorporated. Add both the miso mixture and cilantro to cooked spaghetti and toss with tongs until evenly distributed. Add salt and more pepper to taste. Top pasta with grated parmesan cheese and a sprig of cilantro for garnish.