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Pasta with Pork and Tomato

Name: Pasta with Pork and Tomato
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pasta with Pork and Tomato
Ingredients: 400g dried pasta; 500g pork mince; 400g tinned chopped tomatoes; 1 brown onion chopped; 2 garlic cloves crushed; 15ml olive oil; 1 teaspoon dried oregano; 2g salt; 1g black pepper

Pasta with Pork and Tomato is a simple and filling meal for any day of the week. It uses basic ingredients that most people already have in their kitchen. The combination of savoury meat and sweet tomatoes creates a balanced flavour. This dish is popular with both children and adults because it is mild yet satisfying.

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Good reasons to make pasta with pork and tomato

This recipe for pasta with pork and tomato is very affordable and quick to prepare. Using pork mince provides a lighter alternative to beef while still offering plenty of flavour. You can easily adjust the seasoning to suit your own taste by adding more herbs or spices. It is a great way to feed a whole family without spending hours in the kitchen.

How to get pasta with pork and tomato ready

Step 1

Boil pasta: Fill a large saucepan with water and add a pinch of salt. Bring the water to a boil and add the pasta. Cook according to the packet instructions until it is tender. Drain the water using a colander and set the pasta aside.

Step 2

Fry pork: Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook until it becomes soft. Add the pork mince and fry it until the meat is fully browned. Use a spoon to break up any large chunks of meat while it cooks.

Step 3

Simmer sauce: Stir in the crushed garlic and dried oregano for one minute. Pour in the chopped tomatoes and season with salt and pepper. Let the sauce simmer gently for about ten minutes to allow the flavours to blend together.

Step 4

Combine: Add the cooked pasta to the frying pan with the sauce. Toss everything together until the noodles are well coated. Serve the pasta with pork and tomato immediately while it is hot.

Useful tips for pasta with pork and tomato

You can use any shape of pasta like penne or fusilli for this recipe. If the sauce feels too thick, add a small splash of the pasta cooking water to loosen it. Browning the meat thoroughly is important for developing a deep savoury flavour in the pasta with pork and tomato. You could add some fresh basil at the end for extra aroma.

Adding a pinch of sugar can help balance the acidity of the tinned tomatoes. If you like a bit of heat, try adding a few dried chilli flakes to the pan with the garlic. Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat the dish gently in a pan with a little water to keep it moist.

You may also like french fish and seafood stew, plaice fillet with parsley sauce or salmon ceviche.

Ingredients

servings

Adjust quantity

400 g dried pasta
500 g pork mince
400 g tinned chopped tomatoes
1 brown onion chopped
2 garlic cloves crushed
15 ml olive oil
1 teaspoon dried oregano
2 g salt
1 g black pepper

Cooking time

Kitchen tools

Large saucepan
Frying pan
Wooden spoon
Colander

Nutrition information

NUTRITIONper serving

Energy:3012 kJ / 720 kcal
Fat:30 g
- of which saturates:10 g
Carbohydrates:75 g
- of which sugars:6 g
Protein:35 g
Fibre:4 g
Salt:500 mg

Short pasta shapes like penne, rigatoni or fusilli are excellent for Pasta with Pork and Tomato. These shapes have ridges or holes that help hold the meat sauce better. You can also use long pasta like spaghetti if that is what you have available.

How long can I store Pasta with Pork and Tomato in the fridge?

You can keep Pasta with Pork and Tomato in the fridge for up to two days. Make sure to put it in a sealed container once it has cooled down. When reheating, add a tablespoon of water to stop the pasta from drying out.

Can I add vegetables to this pork and tomato sauce?

Yes, you can easily add vegetables like diced carrots, celery or bell peppers to the sauce. Fry them along with the onions to ensure they are soft before adding the meat. This is a great way to add more nutrients to the meal.