Photo: Korea Ministry of Food and Drug Safety

Rose Pasta

Name: Rose Pasta
Cuisine: South Korea
Ingredients: 50 g whole peeled tomatoes; 100 g tomato; 30 g minced onion; 15 g minced garlic; 50 g fusilli; 25 g grated cheese; 1 g dried parsley; 2 g glasswort salt (hamcho salt); 15 g garlic oil; 25 g Side vegetables: onion; 25 g eggplant; 20 g bell pepper; 20 g zucchini

로제파스타

Main dish · Stir-fried

MainsCourse

283kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Rose Pasta

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

whole peeled tomatoes토마토홀
50 g
tomato토마토
100 g
minced onion다진양파
30 g
minced garlic다진마늘
15 g
fusilli푸실리
50 g
grated cheese치즈가루
25 g
dried parsley파슬리가루
1 g
glasswort salt (hamcho salt)함초소금
2 g
garlic oil마늘오일
15 g
Side vegetables: onion곁들이야채 : 양파
25 g
eggplant가지
25 g
bell pepper파프리카
20 g
zucchini애호박
20 g

Nutrition per serving

283kcal

37gCarbs

10.4gProtein

10.4gFat

41.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Finely chop the whole peeled tomatoes and the tomato.
Mix the minced onion, minced garlic, and chopped tomato and stir-fry them into a sauce, cooking off the sourness.
Boil the fusilli, toss it in oil, and stir-fry it.
Cut the onion, zucchini, eggplant, and bell pepper into bite-sized pieces and stir-fry them in a pan.
Stir-fry the sauteed vegetables and the pasta together once more.
Arrange the fusilli on a plate, pour the tomato sauce over it, and sprinkle with grated cheese to finish.

💡 TipCutting the side vegetables into chunky pieces gives a satisfying texture, and the freshness of the vegetables reduces the need for sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.