Pork and Olive Spaghetti
Pork and Olive Spaghetti



  • 300g pork fillet, cut into 6 slices
  • 3 tsp oil
  • 3 tsp chopped sage
  • 4 grated garlic cloves
  • 15g grated parmesan
  • 1 chopped carrot
  • 3 chopped celery stalks
  • 6 sliced kalamata olives
  • 2 tbsp tomato purée
  • 1.5 tsp veg stock powder
  • 100g cherry tomatoes, halved
  • Handful of chopped parsley
  • 150g wholemeal spaghetti
  • Put the pork slices in a bowl with 1 tsp of oil, 1 tsp sage leaves, 1 garlic clove, and some salt and pepper. Mix well, then pop on a tray and scatter with grated parmesan. Heat the remaining oil in a pan, and fry the carrot, remaining garlic, celery and sage for 5 mins to soften. Add the olives, tomato purée, veg stock and 200ml water, then cover and simmer for 8 mins.
  • Meanwhile, cook the pasta according to pack instructions, and preheat the grill. Grill for pork for 7 mins, then leave to rest. Drain the pasta, toss the veggies into the pasta pan with the halved tomatoes and parsley, then stir to combine and serve alongside the pork.
30 mins
2 serving

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