Kimchi Pasta Puttanesca Recipe
by Jesse Jenkins
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Easy
I often make this with tinned tuna and anchovies, but it's great without them. Kimchi is
another funky, briny flavour that happily sits alongside the capers and olives. Almost all the
intense flavour comes from vegetables (technically fruits, if you want to be annoying) that
have been cooked or prepared in a way that homes in on their best qualities and makes
them shine.
Recipe extracted from: Cooking with Vegetables by Jesse Jenkins, ADIP (Another Day in Paradise), Published by Bluebird, £28
Ingredients for the kimchi pasta puttanesca Serves: 4
- 4 tbsp extra virgin olive oil
- 500g cherry tomatoes
- 1 white onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 6 tinned anchovy fillets in oil
- 1 tsp dried red chilli flakes
- 2 tbsp pitted olives (Italian black olives or whatever you prefer)
- 2 tbsp capers, drained
- 300g roughly-cut kimchi, plus 1 tbsp brine
- 1 tbsp white wine vinegar
- pinch of caster sugar
- 100g tinned tuna in spring water, drained
- 300-400g spaghetti
Ingredients to serve (optional)
- handful of parsley, roughly chopped
- lemon juice, to taste
Method kimchi pasta puttanesca
- Heat the oil in a large saucepan over a medium-high heat, then add the tomatoes and onion and cook for 7-10 minutes, or until you can pop the tomatoes with the back of your spoon. Add the garlic and anchovy and cook for a couple of minutes until fragrant, using the back of your spoon or a fork to break down the anchovy into the sauce. Add the chilli flakes, olives, capers, kimchi and brine, vinegar, sugar and tuna and cook for 2 minutes, then turn off the heat. You just want the last additions to be warmed through but not lose their bright, briny flavour.
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Cook the spaghetti in a large pot of seasoned boiling water till al dente, then mix it through the sauce with a little of the pasta cooking water. You can add some parsley and fresh lemon juice before serving.
About the author
Jesse Jenkins aka ADIP (Another Day in Paradise) is a chef and social media sensation based in London. Jesse’s cinematic vegetable-focused cooking videos on Instagram reach up to 2.1 million views – solidifying his status as a new star on the UK cooking scene.
