Title: Pasta with cherry tomato sauce
 Categories: Pasta, Sauces, Vegetarian, Main dish
      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.