Kimchi Tomato Spaghetti
Kimchi tomato spaghetti is a great to use up sour kimchi. Fresh vine ripe tomatoes and a little cream makes this Korean-Italian fusion style pasta dish so creamy and delicious.
- 1 lb vine ripe tomatoes sliced
- 1 1/4 cup sour cabbage kimchi thinly sliced
- 2 tbsp olive oil
- 1 onion sliced
- 2 cloves garlic sliced
- 1/2 cup cream
- 1/4 cup kimchi juice
- salt and pepper
- a few fresh basil leaves torn into small pieces
- 3 tbsp grated Parmesan cheese optional
- 8 oz spaghetti pasta
Cook spaghetti in a boiling water according to your package direction.
Meanwhile, heat olive oil in a skillet over medium heat, saute onion and garlic until onion is soft and garlic is slightly brown.
Add kimchi and cook for 3-4 minutes. Add 2/3 of the tomatoes and continue to cook 1 minutes.
Pour cream and kimchi juice and stir. Reduce the heat and simmer the sauce to thicken a little bit. Season with salt and pepper if needed.
Drain the spaghetti from the water and add to the sauce in the skillet. Add the remained tomatoes and toss all together. Sprinkle basil leaves and serve with grated Parmesan cheese.
Note: grilled chicken, shrimp, or crumbled bacon would be nice addition.