Ingredients
150g gigli pasta
40g butter
1 garlic clove, finely chopped
1 tsp fresh ginger, finely grated
1 tsp chilli oil, plus extra to finish
2 spring onions, finely sliced (whites and greens separated)
250g cherry tomatoes, halved
1 tbsp white miso
20–25g parmesan, very finely grated
Salt and black pepper
To serve:
Fresh coriander, chopped
Lime wedges
Extra chilli oil
Method
- Cook the gigli in well-salted boiling water until al dente, reserving a mug of the pasta water before draining.
- Meanwhile, melt half the butter in a wide pan over a medium heat. Add the garlic and ginger and cook gently until fragrant, then stir in the spring onion whites and cook for another minute until softened. Add 1 tsp chilli oil and let it warm through. Add the cherry tomatoes with a pinch of salt and cook for 6–8 minutes, stirring occasionally, until they blister, soften and turn jammy, lightly pressing some of them down to release their juices.
- In a small bowl, whisk the white miso with 150ml of hot pasta water until smooth. Add the drained pasta straight into the tomato pan, reduce the heat to low, then pour in the miso mixture and remaining butter. Toss continuously, adding a small splash of pasta water as needed, until the sauce emulsifies and becomes glossy, coating the pasta.
- Remove the pan from the heat and add the parmesan, tossing well with another splash of pasta water if needed so it melts into the sauce and turns smooth and lightly creamy. Season with plenty of black pepper and a squeeze of lime juice.
- Divide between bowls and finish with a drizzle of chilli oil, the spring onion greens and chopped coriander.
