The most common way to build savoriness in tomato sauce is to grab a tube of anchovy paste, give it a good squeeze, and get some that grayish paste into a saucepan containing hot olive oil. You can also add a few anchovy slivers from a tin of packed anchovies (preferably the ones stored in olive oil, use some of that olive oil for extra flavor) and cook the fish, till they fall apart completely. The bones are so tiny and fragile, they melt away and become inconspicuous. You can also soak dried mushrooms like porcini or shiitake in hot water and add that liquid to the sauce. But what if you don’t eat fish, simply don’t own a tube of anchovy paste, or can’t find any anchovies where you live? My solution is to go for the tub of miso (I prefer the yellow (soybeans are fermented with barley) or white (the soybeans are fermented with rice) miso pastes) sitting in the refrigerator. Just like anchovies, miso is a concentrated form of umami goodness but instead of fish, it is produced by fermenting soybeans. Just like anchovies, miso is an instantaneous way to add savoriness to food because it dissolves immediately. Since miso already contains salt, you probably won’t need to add any extra salt to the tomato sauce and an extra advantage, is it will help thicken up the sauce quickly. This week, I’m going to show you how I make my tomato sauce at home, in its simplest avatar and we will build on that savory taste with miso. Of course, you can make this sauce even more elaborate by sautéing onions, celery, etc., that bit I leave up to you. I’m probably a bit of an anomaly when it comes to how I like my pasta. I like a smaller amount of pasta in my bowl, but the pasta must be coated with extra sauce and I’m generous with the amount of cheese and basil that goes on top.
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My sauce-to–pasta ratio might seem a bit quirky, I tend to fall into the group of people that like it with extra sauce. If you like more pasta, use a whole box (1lb/455g), this recipe makes enough sauce for a thinner coat. ¼ cup/60 ml extra-virgin olive oil 2 cloves of garlic, grated 1 tsp red pepper flakes such Aleppo, Maras, or Urfa 2 Tbsp yellow or white miso paste fine sea salt ½ lb/230 g dried spaghetti, no 12 12 fresh basil leaves, torn 2 Tbsp lightly packed shredded or grated Parmesan Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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