Before using, drain all oil from the canned tuna to prevent fishy odor.
Slice the onion thinly and cut the garlic into slices.
Heat oil in a pan, sauté the onion and garlic until fragrant, then add whole young radishes and grill until golden brown on the outside. Remove and chop into bite-sized pieces.
Boil water with salt at a ratio of 1:100, then cook the shell pasta according to package instructions.
Add cherry tomatoes to the pan and gently mash them over low heat to create a light tomato sauce. Add white wine and reduce moisture.
Add the drained canned tuna, break it apart, and stir in additional pepper and white wine to eliminate any fishy smell.
Add the chopped young radish kimchi, crushed peperoncini, and spinach. Add a splash of pasta water and turn off the heat briefly.
Add the cooked shell pasta to the pan, turn on the heat, and stir well to coat the noodles evenly with the sauce, creating a smooth emulsion.
Sprinkle oregano powder for extra aroma, transfer to serving bowls, and finish with a generous dusting of cheese powder.
Drain oil from the canned tuna and prepare onion and garlic in bite-sized pieces.
Sauté onion, garlic, and young radish in a pan until golden brown. Chop the young radish finely and set aside.
While boiling the pasta, make the sauce by adding cherry tomatoes, tuna, and wine to the pan.
Combine the sauce with young radish kimchi, spinach, cooked pasta, and a little pasta water, then stir-fry and finish with cheese.
Cooking tips 💡
Be sure to fully remove oil from the canned tuna to keep the pasta from tasting greasy and ensure a clean flavor.
Adding white wine in two stages when cooking the tuna helps more effectively neutralize the characteristic fishy odor.
Using short or shell-shaped pasta instead of long spaghetti makes it easier to scoop up both the young radish and tuna sauce with a spoon.
Jung Ho-young's Japanese-Style Anchovy Pasta
A signature popular pasta from Kitchen Caden, featuring a udon broth base enriched with salty small anchovies and fragrant perilla leaves.