Pasta With Miso, Parmesan and Pickled Peppers
Updated October 14, 2025
David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt, as needed
8 ounces spaghetti, bucatini, linguine or other long pasta shape
4 tablespoons unsalted butter
2 garlic cloves, finely grated
½ teaspoon coarsely ground black pepper
1 ½ tablespoons white miso paste
2 teaspoons soy sauce
½ cup finely grated Parmesan
2 to 3 tablespoons chopped pickled peppers, such as pepperoncini, jalapeños or cherry pepper
Nutritional analysis per serving (2 to 3 servings)
61 grams carbs; 58 milligrams cholesterol; 538 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 23 grams fat; 3 grams fiber; 812 milligrams sodium; 21 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil over high heat, then season it liberally with salt; it should taste as salty as the sea. Add pasta to the pot and cook until just shy of al dente (check package directions and subtract a minute or so). Using a mug or measuring cup, scoop out about ½ cup of the pasta water, then drain pasta well.
- Step 2
While the pasta is cooking, melt the butter in a large skillet over medium heat. Stir in the garlic and black pepper, and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Add the miso, soy sauce and ½ cup pasta water, and whisk until the miso melts and the mixture is smooth.
- Step 3
Toss in the pasta, Parmesan and pickled peppers. Using tongs, keep tossing until everything is well combined and the pasta is al dente, 1 to 2 minutes, adding more pasta water as needed to make things saucy. Season with more salt, if needed, and serve immediately.
Private Notes
Comments
Adding salt to a dish on the plate is not the same as properly salting pasta as it cooks. That said, whenever I am planning to add pasta water to a sauce that is already salty, I go easier on the salt in the water. But never without.
This screams for a can of tuna, or sprats, or sardines…
Pasta cooked in heavily salted water overpowers any sauce that dresses it. All of the ingredients for this sauce are salt bombs in themselves, so I would want the pasta only lightly seasoned before I combine it with the sauce. You can always add more of something to lift the sodium level, but you can't reduce it.
For those wondering, I found capers to be an acceptable substitute. I reduced some of the salt in the water.
This was fantastic. We didn't have a spicy pickle that made sense so I added chili crisp and a splash of lemon and it was wonderful.
Loved this dish though I did start with sautéed mushrooms and leeks because I happened to have them. Did everything else as written. Delicious and will become a regular in my house