Pork, Tomato, and Olive Spaghetti
Pork, Tomato, and Olive Spaghetti



  • 6 slices of pork fillet (about 300g)
  • 3 tsp olive oil
  • 3 tsp chopped sage
  • 4 grated garlic cloves
  • 15g grated parmesan
  • 1 chopped carrot
  • 3 chopped celery stalks
  • 6 large black olives, thinly sliced
  • 2 tbsp tomato purée
  • 1.5 tsp veg stock powder
  • 150g wholemeal spaghetti
  • 100g cherry tomatoes, halved
  • 10g chopped parsley
  • Place the meat in a bowl with 1 tsp of olive oil, 1 tsp sage leaves, 1 clove of garlic, and plenty of black pepper. Mix well to coat, then lay on a baking tray and scatter with parmesan. Heat 2 tsp of oil, and gently fry the carrot, celery, and the rest of the sage and garlic for about 5 mins to soften. Add the tomato purée, stock powder, 200ml water, and the olives, and cook covered for 8 mins.
  • Meanwhile, cook the pasta in boiling salted water until al dente, and grill the pork for 6 mins then leave to rest. Drain the spaghetti - reserving a little water - and toss the pasta into the vegetable mix, along with the halved tomatoes and chopped parsley. Add a few splashes of water to loosen, then serve with the grilled pork.
30 mins
2 serving

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