Step 1

Bring a large pot of water to a boil, then throw in a handful of salt. Cook the pasta until a bit firmer than al dente, about 2 minutes less than package directions (it'll finish cooking in the sauce). Reserve 2 cups of the pasta water and drain.

Step 2

Meanwhile, in a separate large pot, heat the oil over medium heat. Add the garlic and tomatoes, and cook, stirring occasionally, until some of the tomatoes begin to burst and the garlic has softened, 3 to 4 minutes. Continue cooking until most of the tomatoes have burst and they start to form a sauce, another 4 to 6 minutes.

Step 3

Add the drained pasta and 1½ cups of the pasta water to the pot and bring to a simmer, still over medium heat (this may seem like a lot of liquid, but it will thicken once the remaining ingredients are added). Add in the miso and butter, and sprinkle in the Parmesan and continue to cook, tossing vigorously, until the cheese is melted and the sauce is creamy and clings to the pasta, about 2 to 3 minutes. If the sauce looks too thick, add more pasta water 1 to 2 tablespoons at a time to thin.

Step 4

Divide among bowls and top with more Parmesan, if desired.