Fresh Tomato and Miso Butter Pasta

Chef notes

Think of this as a late-summer pantry pasta. The fresh tomatoes will cook down to form a bright tangy sauce, while the butter and miso will add a glossy and salty finish to the pasta. Making the sauce in a large pot or Dutch oven is key so that there enough room to toss the pasta.

Technique tip: Use butter that is still cold from the fridge rather than room temperature. The cold butter helps create a silky, glossy and stable emulsion that coats the noodles and prevents the sauce from breaking.

Swap option: If you don't have small tomatoes, feel free to use large ones — just chop them up so they can cook down quickly.