Kimchi Olive Pasta (Greek-Korean Fusion Recipe)

Kimchi olive pasta featuring feta cheese and fried egg as a Greek-Korean fusion dish.

Kimchi Olive Pasta (Greek-Korean Fusion Recipe)

Whip up a quick kimchi olive pasta - a unique Greek-Korean fusion combining spicy kimchi, rich olives, feta, and egg, ready in just 15 minutes!

Course Lunch, Main Course, Noodles, Pasta

Cuisine Korean Fusion

Diet Halal, Kosher

Keyword greek-korean fusion, kalamata olives, kimchi olive pasta, kimchi pasta, korean fusion, Mediterranean, Mediterranean fusion, olive pasta, pasta

Cook Time 15

Servings

Calories 567

Author Holly Ford

Ingredients

7 oz (200 g) rigatoni pasta or other short pasta
3 tbsp extra virgin olive oil
3/4 cup (160 ml) chopped sour kimchi
1/2 cup (120 ml) Kalamata olives vacuum sealed olives preferred. See note below.
2-3 cloves garlic finely minced
1/4 cup (60 ml) pasta water
1.5 oz (42 g) Feta cheese crumbled
2 green onion finely chopped
3 eggs

Instructions

Cook your pasta according to the package directions until al dente. If your olives have pits, remove them and slice the olives into pieces.
Heat olive oil in a skillet over medium-low heat. Be careful not to overheat the oil. Add the kimchi and sauté until it softens, about 2-3 minutes. Add the olives and garlic to the skillet and continue to cook for another minute, allowing the flavors to meld together with the kimchi.
Toss in the cooked pasta, adding a splash of pasta water to help bind all the ingredients together. Season with salt and pepper if needed.
Sprinkle feta cheese and chopped green onions over the pasta, mixing them in lightly. Meanwhile, in a separate skillet, cook the eggs to your preference, either sunny-side-up or over-easy.
As a final touch, top the pasta with a fried egg. Drizzle additional extra virgin olive oil over the dish before serving, if desired.

Notes

For this recipe, organic vacuum-sealed Kalamata olives are recommended. If you can't find them, Kalamata olives in a brine will also work well. Just remember to rinse the brine off before use to balance the saltiness.

Nutrition