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!
- Prep time
- 14 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
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 clove 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
- 1
Cook your pasta according to the package directions until al dente. If your olives have pits, remove them and slice the olives into pieces.
- 2
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.
- 3
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.
- 4
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.
- 5
As a final touch, top the pasta with a fried egg. Drizzle additional extra virgin olive oil over the dish before serving, if desired.