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!