Ingredients

The following ingredients have 2 Servings
  • 300g lean pork fillet , cut into 6 equal slices
  • 3 tsp rapeseed oil
  • 3 tsp finely chopped fresh sage
  • 4 garlic cloves , finely grated
  • 15g very finely grated parmesan
  • 1 large carrot (215g), chopped
  • 3 celery sticks (165g), chopped
  • 6 Kalamata olives , thinly sliced
  • 2 tbsp tomato purée
  • 1 ½ tsp vegetable bouillon powder
  • 150g wholemeal spaghetti
  • 100g cherry tomatoes , halved
  • large handful chopped parsley (about 10g)

Instruction

  • Put the pork in a bowl with 1 tsp oil, 1 tsp sage, 1 garlic clove and lots of black pepper. Mix well, put on a tray and scatter with the cheese.
  • Heat the remaining 2 tsp oil in a pan and fry the carrot, celery and remaining garlic and sage for 5 mins, stirring frequently. Add the olives, tomato purée, bouillon and 200ml water, cover and cook for 5-8 mins or until the veg is tender.
  • Meanwhile, cook the spaghetti following pack instructions and heat the grill. Grill the pork for 6 mins, then leave to rest. Drain the spaghetti, reserving a little water, and toss into the veg with the tomatoes and parsley. Add the water to loosen, then serve with the pork.