Tomato and Kimchi Pasta

I can’t quite get over how simple and delicious this pasta sauce is, with just three ingredients! The tomatoes and kimchi boost each other’s umami and their acidity is tempered by the butter and a gentle simmering, resulting in a rich and savoury sauce.

Ingredients serves 2

250g your favourite pasta

50g unsalted butter

1 tin chopped tomatoes (400g)

200g kimchi, finely chopped

salt

grated parmesan (optional)

Method

Bring a large pot of water to the boil and season generously. Add the pasta to the pot and cook according to packet instructions, less 2 minutes to allow the pasta to finish cooking in the sauce.

In another, add butter and place over a medium-high heat. Allow the butter to melt, until foaming but not browned, and add the kimchi along with some of its juices and cook for a couple of minutes until any liquid is almost fully evaporated. Next, add the tomatoes and bring to simmer. Season lightly salt and continue to simmer over a low heat while waiting for the pasta.

Once the pasta is ready, reserve at least 200ml of pasta water before draining what remains. Add the pasta to the sauce along with about a quarter of the reserved water and stir to combine. Continue to add pasta water until the desired consistency is reached. The sauce should be thick and glossy, however I always recommend adding a little more pasta water than you think necessary, as the pasta will continue to absorb the sauce while you are plating. Grate over parmesan, if using, and serve.