Pork and Parmesan tagliatelle

Pork and Parmesan tagliatelle

0.00 avg. rating (0% score) - 0 votes

SERVES 4 // HANDS-ON 30 min 

3 tbsp olive oil
1 onion, peeled and chopped
4 pork steaks, sliced
400 ml thick tomato stew
50g breadcrumbs
2 tsp dried origanum
2 tsp dried thyme
2 tsp dried rosemary
300g tagliatelle, cooked
Parmesan, grated, to serve

1. Heat oil in a pan over high heat. Fry the onions and pork until browned. Add the tomato stew, remove from the heat and set aside.
2. Mix the breadcrumbs with the herbs and dry-fry in a clean pan over medium heat until brown and crispy.
3. Spoon the pork-and-tomato mixture over the pasta, sprinkle with crispy breadcrumbs and Parmesan, and serve.

Article written by