Pasta with Cherry Tomato Sauce

Directions

Cook pasta in a large pot of boiling water for 8 to 10 minutes.

Drain and rinse with cold water.

Set aside.

While pasta is cooking, heat 2 teaspoons balsamic vinegar and 2 teaspoons water in a large skillet and sauté onions and garlic over medium heat.

Stir frequently.

Add tomato paste, dissolved in 1 cup water.

Stir gently and add tomatoes.

Cook, stirring occasionally until vegetable are very soft.

Dissolve cornstarch in 2 tablespoons cold water and pour into blender.

Add miso and cooked vegetables.

Purée until smooth. Return purée to skillet.

Add 3 tablespoons balsamic vinegar and parsley and heat through.

Toss pasta with sauce and serve hot.