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Kimchi Farfalle Tomato Pasta

Temps de préparation:

35 Minutes

Temps de cuisson:

Sert :

4 Servings


À propos de la recette


  • 12 oz farfalle (bowtie) pasta

  • 2 cups chopped kimchi, drained

  • 1/4 cup olive oil, divided

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 (28 oz) can crushed tomatoes

  • 1/2 teaspoon dried basil

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon crushed red pepper flakes (optional)

  • Salt and black pepper, to taste

  • Grated Parmesan cheese, for serving

  • Fresh basil leaves, for garnish


Step 1

Bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package directions until al dente. Drain and set aside.

Step 2

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped kimchi and cook, stirring occasionally, for 5-7 minutes, or until the kimchi is slightly softened and fragrant. Remove the cooked kimchi from the skillet and set aside.

Step 3

In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the chopped onion and cook for 3-4 minutes, or until translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.

Step 4

Stir in the crushed tomatoes, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and black pepper. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.

Step 5

Add the cooked kimchi to the tomato sauce, stirring to combine. Cook for an additional 2-3 minutes, allowing the kimchi to absorb the flavors of the sauce.

Step 6

Add the cooked farfalle pasta to the skillet, tossing to coat the pasta evenly with the sauce.

Step 7

Serve the Kimchi Farfalle Tomato Pasta in bowls, topped with grated Parmesan cheese and fresh basil leaves for garnish. Enjoy this delicious fusion of Italian and Korean flavors!

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