Kimchi Olive Pasta (Greek-Korean Fusion Recipe)

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 cloves 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. 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. 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. 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. 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. 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.