Title: Pasta with Cherry Tomato Sauce
Categories: Pasta Sauce Vegetarian Italian
Yield: 6 Servings

16	oz	Vegetable spiral pasta
		Water for boiling
2	ts	Balsamic vinegar
1 1/4	c	Thinly sliced onions
1	tb	Garlic, minced
2	tb	Tomato paste
1 1/2	c	Halved cherry tomatoes
2	tb	Cornstarch
2	tb	Miso
3	tb	Balsamic vinegar
1/2	c	Chopped fresh parsley

Cook pasta in a large pot of boiling water for 8 to 10 minutes. Drain & rinse with cold water. Set aside.

While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute onions & garlic over medium heat. Stir frequently. Add tomato paste, dissolved in 1 cup water. Stir gently & add tomatoes. Cook, stirring occasionally till vegetable are very soft.

Dissolve cornstarch in 2 tb cold water & pour into blender. Add miso & cooked vegetables. Puree till smooth. Return puree to skillet. Add 3 tb balsamic vinegar & parsley & heat through. Toss pasta with sauce & serve hot.

Mollie Katzen, "Moosewood Cookbook"

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