Pork puttanesca

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

First published: Jul 2013

Serves: 4

Time to make: 25 mins

Total cost: $15.88 / $3.97 per serve

(at time of publication)

Ingredients

More weights & measures

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

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 473cal

Kilojoules 1980kJ

Protein 30g

Total fat 9g

–Saturated fat 3g

Carbohydrates 65g

–Sugars 6g

Dietary fibre 6g

Sodium 830mg

Calcium 100mg

Iron 4mg

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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