No-Cook Cherry Tomato Pasta

It’s super hot, but it’s also tomato season! This recipe makes the very best of both. A high protein and fiber pasta and a healthy dose of parmesan cheese is all you need to make this a balanced and filling meal.

Simple, easy, and so delicious!

Ingredients:

• 1.5 lbs cherry tomatoes, halved

• 2 oz (~2.25 cups) parmesan cheese, finely grated, plus more for serving*

• 1 garlic clove, grated

• 1.5 tbsp rice wine vinegar (any vinegar aside from distilled will work!)

• 1/3 cup olive oil

• 1 tbsp miso 

• 1 tbsp fish sauce*

• 1 tsp chili flakes (optional)

• 1 tbsp butter (optional)*

• 12 oz high protein and fiber pasta (I use Brami, I tried their spaghetti but I recommend one of their smaller shapes because I think the texture is better)

• 1 cup basil 

Instructions:

1. Start by halving your cherry tomatoes, then place them in a medium bowl and really mash them up with your hands, a spoon, whatever you have!

2. Let cherry tomatoes drain in a sieve set over a bowl while you prep the rest of your ingredients.

3. In a large bowl, combine cheese, garlic, vinegar, oil, miso, fish sauce, chili flakes, and mix to combine. Make sure the miso is well incorporated!

4. Once combined, transfer tomatoes into the bowl with your cheese mixture and mix to combine again. Reserve the tomato juice for later. 

5. Let the tomato mixture sit in the fridge, ideally for at least 30 minutes, but the longer the better!

6. Prepare pasta according to the package instructions. When it’s done, transfer it right into sauce bowl along with the butter (if using) and toss until everything is combined. If it looks dry, add the reserved tomato juice or pasta water. If it looks watery, add more parm. 

7. Stir in basil, serve, and top a little more parm, a crack of fresh black pepper, a drizzle of olive oil, or all of the above!

If you want to sneak in even more protein, some tinned fish like sardines would be delish!

*This recipe can also be made entirely vegan by subbing parmesan cheese for a few tablespoons of nutritional yeast (which is also high in protein), doubling the miso instead of using fish sauce, and using olive oil instead of butter.