Name: Kimchi Pasta Puttanesca
Cook time: 30 min
Yield: 4
Ingredients: INGREDIENTS; 4 tbsp extra virgin olive oil; 500g/18oz 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/11oz roughly-cut kimchi, plus 1 tbsp brine; 1 tbsp white wine vinegar; Pinch of caster sugar; 100g/4oz tinned tuna in spring water, drained; 300-400g/11-14oz spaghetti; To serve (optional); Handful of parsley, roughly chopped; Lemon juice, to taste

VMG Recipes