This deeply savory pasta is a love letter to summer's ripest tomatoes (and your box grater).
It turns out that the best no-cook pasta sauce…is a little bit cooked. There’s a reason classic marinara takes an hour on the stove, or tomato paste is such a beloved sauce ingredient—tomatoes are simply better when their bright, acidic sweetness hangs out in a hot pan for a while. But peak summer tomatoes are close to perfect straight from the farmers market, and the last thing I want to do on a hot evening is spend hours stirring a bubbling pot of sauce.
For this recipe you won’t even need to break out a knife and cutting board; all of the prep action happens with a box grater. Grating tomatoes creates a juicy pulp that’s fresh and vegetal—cook that down in a high-sided skillet for just a few minutes, then add fish sauce and miso for a one-two punch of powerfully savory flavors . The pasta gets finished off with black pepper and butter, which combines with the miso to create a velvety texture.
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