Recipe information
Ingredients for - Parmesan pork with tomato & olive spaghetti
1. 300g lean pork fillet , cut into 6 equal slices -
2. 3 tsp rapeseed oil -
3. 3 tsp finely chopped fresh sage -
4. 4 garlic cloves , finely grated -
5. 15g very finely grated parmesan -
6. 1 large carrot (215g), chopped -
7. 3 celery sticks (165g), chopped -
8. 6 Kalamata olives , thinly sliced -
10. 1 ½ tsp vegetable bouillon powder -
11. 150g wholemeal spaghetti -
12. 100g cherry tomatoes , halved -
13. large handful chopped parsley (about 10g) -
How to cook deliciously - Parmesan pork with tomato & olive spaghetti
1. Stage
Put the pork in a bowl with 1 tsp oil, 1 tsp sage, 1 garlic clove and lots of black pepper. Mix well, put on a tray and scatter with the cheese.
2. Stage
Heat the remaining 2 tsp oil in a pan and fry the carrot, celery and remaining garlic and sage for 5 mins, stirring frequently. Add the olives, tomato purée, bouillon and 200ml water, cover and cook for 5-8 mins or until the veg is tender.
3. Stage
Meanwhile, cook the spaghetti following pack instructions and heat the grill. Grill the pork for 6 mins, then leave to rest. Drain the spaghetti, reserving a little water, and toss into the veg with the tomatoes and parsley. Add the water to loosen, then serve with the pork.
