Pasta With Miso, Parmesan and Pickled Peppers
Recipe by Melissa Clark | Total time: 20 minutes A little miso paste and a dash of soy sauce add umami complexity to this simple garlicky pantry pasta, while using pickled peppers, instead of the usual chile flakes, lends acidity as well as heat. Mild white miso works best here, integrating seamlessly with the other flavors. But you can substitute yellow or red miso if that’s what you have on hand; just take care when adding extra salt, tasting as you go. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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