Sundried Tomato & Kimchi Pasta
Sundried tomatoes and kimchi add bright and savory layers of flavor to this creamy pasta recipe. Add to squiggly cavatappi noodles for an extra fun mouthfeel.
2 TB butter
1 Tbsp gochujang
1/2 cup
to serve
chives for garnish
Instructions:
Ingredients:
1/3 cup, chopped
2-4 servings cavatappi
2 cloves
1 medium shallot finely diced
1/4 cup chopped sundried tomatoes (in oil)
1.5 Tbsp tomato paste double concentrated
Finely mince garlic and shallots. Rough chop sundried tomatoes and kimchi until pieces are consistent and small. Finely chop chives and set aside.
1.
In a separate pot, boil water and cook pasta noodles according to package instructions, reserving pasta water on the side.
2.
Add butter to a pan over medium heat. One melted, add shallots, then garlic, sautéing until starting to turn translucent. Add kimchi and sundried tomatoes and sauté together for 1-2 minutes.
3.
Add tomato paste and gochujang and stir to caramelize for another minute before adding heavy cream. Mix everything together along with a ladle of pasta water until sauce is smooth and silky.
4.
Add noodles and stir to combine, adding more pasta water if needed.
5.
6.
Plate with a dollop of ricotta (optional) and a sprinkling of chives + black pepper.