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
  • 10cherry tomatoes (halved)
  • 200 mlchicken stock
  • 0.5 tspchilli flakes
  • 500 gconchiglie (pasta shells)
  • handfulflat leaf parsley (chopped)
  • 80 gKalamata olives (approx. 25 olives, pitted & halved)
  • 3 tbspolive oil
  • 1onion (chopped)
  • 400 gpassata
  • 500 gpork mince / ground pork
  • 1 tbspred pesto (or tomato puree / tomato paste)

Method

  1. 1.

    Heat the olive oil in a saucepan or large frying pan, add the onion and fry for a minute until softened.

  2. 2.

    Add the Kalamata olives and continue to cook for a further minute to allow the flavours to combine.

  3. 3.

    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 20-25 minutes.

  4. 4.

    Season the sauce with a little salt, add the tomatoes and stir through the flat leaf parsley.

  5. 5.

    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.

  6. 6.

    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.