Pork puttanesca

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 4

Time to make: 25 mins

Ingredients

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320g spaghetti pasta

45g anchovies

300g pork fillet, thinly sliced

2 cloves garlic, minced

¼ teaspoon dried chilli flakes

750g chopped tomatoes

½ cup finely chopped fresh flat-leaf parsley

¼ cup pitted kalamata olives, halved

2 tablespoons fresh oregano

Instructions

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1 In a large saucepan cook pasta following packet directions until tender. Drain.

2 Meanwhile, drain any liquid from anchovies into a large, deep frying pan. Place over a high heat. Cook pork for 2-3 minutes or until browned all over. Remove from pan.

3 Add anchovies, garlic and chilli flakes to pan. Cook, stirring, for 1 minute or until fragrant. Add tomatoes. Cook, stirring occasionally, for 10 minutes or until tomatoes form a sauce. Stir in parsley and olives.

4 Serve spaghetti topped with sauce and oregano.

Variations

Make it gluten free: Use gluten-free pasta.

HFG tip

The sauce in this recipe freezes well — for up to 2 months. Store in an airtight container and when ready to use thaw then reheat and serve over cooked pasta.

Nutrition Info (per serve)

Calories 473 cal

Kilojoules 1980 kJ

Protein 30 g

Total fat 9 g

Saturated fat 3 g

Carbohydrates 65 g

Sugar 6 g

Dietary fibre 6 g

Sodium 830 mg

Calcium 100 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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