Grated Tomato and Miso-Butter Pasta

Steps

1. Cook pasta in a large pot of boiling salted water until al dente. Drain, reserving 1/2 cup of the pasta cooking liquid.
2. Slice a thin round off the bottom of each tomato. Grate the tomatoes on the large holes of a box grater into a bowl until only the skins and stems remain; discard skins and stems.
3. Mix the fish sauce and miso together in a small bowl until smooth.
4. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the grated tomatoes and their liquid, and cook, stirring occasionally, until slightly reduced, 5-7 minutes.
5. Add the fish sauce and miso mixture and cook, stirring often, until slightly thickened, about 2 minutes.
6. Add the cooked pasta, butter, and plenty of black pepper. Cook, stirring often and adding reserved pasta water as needed, until the butter is melted and the pasta is coated, about 1 minute.
7. Divide pasta among bowls and top with sliced toasted seaweed snacks and torn basil leaves.