Tomato and Kangkong Pasta

Transform the humble kangkong into a restaurant-worthy pasta dish!

This recipe is good for 5-6 people and takes 20 - 30 minutes to make.




1/4 cup sun-dried tomatoes, drained and chopped

2 tablespoons olive oil 

1/2 kilo chicken thigh (deboned and chopped)

1 teaspoon rock salt (for cooking the pasta)

1/4 teaspoon red pepper flakes

1/4 teaspoon salt (for pasta sauce)

4 medium sized tomatoes, chopped

1/4 cup fresh basil leaves, chopped

1/2 kilo fresh kangkong leaves, chopped

3 garlic cloves, chopped

1/2 kilo spaghetti or angel hair pasta

3 tablespoons oil from sun-dried tomatoes

6 tablespoons kesong puti




1. Saute chopped sun-dried tomatoes, garlic, and chicken in olive oil to a large skillet on medium-low heat.



2. Season with red pepper flakes and salt. Cook chicken on medium heat until no longer pink for about 5 minutes. 



3. Add tomatoes, basil, and kangkong to the skillet and cook for 3 - 5 minutes until vegetables are cooked. Cover and remove from heat. 

3 pasta

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4. Add cooked pasta into the skillet. Reheat on low heat, and mix. Season to taste.

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5. Serve on a platter and add crumbled kesong puti on top.

STEP 5 C pasta\

STEP 5 A pasta


Tags: pasta recipe, kangkong, easy pasta

Easy 5-step recipes featuring the freshest and most exciting ingredients from Rustan's Supermarket.