Korea meets Italy in this new recipe we tried tonight. This is a really simple and quick dish. In the time it takes to get the water to boiling and cook the pasta you can make the sauce.

Although John was pretty happy with the outcome, I thought the dish needed a little help. First of all it was not spicy or tart enough. Some sriracha fixed that. It also needed more salt than called for. I am also not a fan of the cherry tomato sauce. I felt it imparted very little flavor and its main contribution was a bunch of tough tomato skins. I would use canned tomatoes next time. Some different texture would be great too. I am just not sure what would fit. Lastly I have a long-standing dislike of the combination of seafood and tomatoes but that’s just me.

Here’s the recipe. It serves 4 but is easily divisible for 2.