Combining the gut-friendly Korean staple kimchi with the Italian classic pasta puttanesca, this recipe is a must-make.
Rich in flavour and texture, this kimchi pasta puttanesca combines two cuisines into one delicious meal! Use our recipe below and make this gut-friendly dish this week.
Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
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 a spoon.
Add the garlic and anchovies and cook for 2 minutes until fragrant, using the back of a spoon or a fork to break down the anchovies into the sauce.
Add the chilli flakes, olives, capers, kimchi and brine, caster sugar and tuna and cook for 2 minutes, then turn off the heat. You want the last additions to warm through but not lose their bright, briny flavour.
Cook the spaghetti in a large pot of salted boiling water until al dente, then mix it through the sauce with a little of the pasta water.
Add some fresh parsley and lemon juice, to taste, just before serving.
