Description
This Spicy Kimchi Pasta is a quick and flavorful fusion dish that pairs al dente spaghetti with the bold, tangy taste of kimchi and olives. Perfect for those who enjoy a spicy kick, this recipe transforms your pasta night into an exciting culinary experience.
Ingredients
Scale
- 8 oz (225 g) spaghetti or your favorite pasta
- 1 cup kimchi, chopped (plus extra for garnish)
- 1/2 cup pitted olives, sliced (green or black, or a mix)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar (optional, to balance flavors)
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 cup green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Salt and pepper to taste
Instructions
- Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt.
- Add the spaghetti and cook according to package instructions until al dente (about 8-10 minutes).
- Before draining, reserve about 1 cup of the pasta cooking water.
- Drain the pasta and rinse briefly under cold water. Set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- Toss in chopped kimchi and cook for another 3-4 minutes.
- Add sliced olives and cook for about 2 minutes.
- Pour in soy sauce, sesame oil, rice vinegar, and sugar (if using). Simmer for 2-3 minutes.
- Taste and adjust seasoning with salt, pepper, and red pepper flakes.
- Add the drained pasta to the skillet and toss to coat.
- Gradually add reserved pasta water until desired consistency is reached.
- Toss for another 2-3 minutes over low heat.
- Remove from heat and plate the pasta into serving bowls.
- Top with chopped green onions, sesame seeds, and extra kimchi.
- Serve hot, with additional red pepper flakes on the side if desired.
Notes
- For added protein, consider including cooked chicken, shrimp, or tofu.
- Adjust the level of spiciness by modifying the amount of red pepper flakes.
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes