Spicy Pork and Tomato Pasta
Liven up your pasta repertoire by using pork mince, chilli flakes and Kalamata olives with this quick and easy meal, perfect for mid-week.
Ingredients
Main Ingredients
Method
Heat the olive oil in a saucepan or large frying pan, add the onion and fry for a minute until softened.
Add the Kalamata olives and continue to cook for a further minute to allow the flavours to combine.
Add the minced pork and cook until browned, then add the chilli flakes, passata, chicken stock and red pesto (or tomato puree). Stir everything together, then turn down the heat and simmer for 15-20 minutes.
Season the sauce with a little salt, add the tomatoes and stir through the flat leaf parsley.
Meanwhile, bring a large pan of salted water to the boil and add the pasta shells and cook according to packet instructions until al dente. For dry pasta shells usually around 11-12 minutes.
Stir the pasta in to the sauce and cook over a low heat for about 30 seconds. Serve with a little more chopped flat leaf parsley sprinkled over the top.
Notes and Information
How Do I Pit an Olive?
It's easier to buy pre-pitted olives, but if you only have olives with the pit in (that's the big seed) then it's quite straightforward to remove the pit yourself using following method:
- Press down gently on the olive with the side of a chef's knife until it splits.
- Remove the pit through split and discard.
- Halve the olive along the split, which can now be added to the dish.
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