Recipe - Pasta With Cherry Tomato Sauce

16 ounce Vegetable spiral pasta
Water for boiling
2 teaspoon Balsamic vinegar
1 One fourth cup Thinly cut or sliced up onions
1 tablespoon Garlic, minced
2 tablespoon Tomato paste
1 One half cup Halved cherry tomatoes
2 tablespoon Cornstarch
2 tablespoon Miso
3 tablespoon Balsamic vinegar
One half cup 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 teaspoon balsamic vinegar & 2 teaspoon 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 tablespoon 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.