Pasta with Cherry Tomato Sauce

• 16 ounces pasta, twist vegetable-kind
• 1 x water for boiling
• 2 teaspoons balsamic vinegar
• 1 1/4 cups onions thinly sliced
• 1 tablespoon garlic minced
• 2 tablespoons tomato paste
• 1 1/2 cups cherry tomatoes halved
• 2 tablespoons cornstarch
• 2 tablespoons miso paste
• 3 tablespoons balsamic vinegar
• 1/2 cup parsley leaves fresh, chopped

1. Cook pasta in a large pot of boiling water for 8 to 10 minutes.
2. Drain and rinse with cold water.
3. Set aside.
4. While pasta is cooking, heat 2 teaspoons balsamic vinegar and 2 teaspoons water in a large skillet and saute onions and garlic over medium heat.
5. Stir frequently.
6. Add tomato paste, dissolved in 1 cup water.
7. Stir gently and add tomatoes.
8. Cook, stirring occasionally until vegetable are very soft.
9. Dissolve cornstarch in 2 tablespoons cold water and pour into blender.
10. Add miso and cooked vegetables.
11. Puree until smooth.
12. Return puree to skillet.
13. Add 3 tablespoons balsamic vinegar and parsley and heat through.
14. Toss pasta with sauce and serve hot.

pasta, water, balsamic vinegar, onions, garlic, tomato paste, tomatoes, cornstarch, miso paste, balsamic vinegar, parsley

Taken from recipeland.com/recipe/v/pasta-cherry-tomato-sauce-34561 (may not work)