top of page

Kimchi Farfalle Tomato Pasta

Prep Time:

35 Minutes

Cook Time:

Serves:

4 Servings

Level:

About the Recipe

Ingredients

  • 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

Preparation

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!

bottom of page