Pork tagliatelle

Name: Pork tagliatelle
Ingredients: 450 g lean pork leg; 2 large meaty tomatoes; 15 ml oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon dried basil; 200 g tagliatelle; 2000 ml water; 20 g salt

Pasta/Pizza - Pork tagliatelle by Iridenta F. - Recipia

At dinner, pork tagliatelle is served hot, with diced meat and tomato sauce, much like a simple pasta dish with sauce. The sauce stays light enough to settle between the ribbons of pasta, and the basil rounds out the flavor. I choose pork leg with a little fat, not a completely lean piece. Preparation: 20 minutes. Cooking: 24 minutes. Total time: 44 minutes. Servings: 4. About 385 kcal and 31 g of protein per serving.

Ingredients

450 g lean pork leg
2 large meaty tomatoes
15 ml oil
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried basil
200 g tagliatelle
2000 ml water
20 g salt

Preparation

1. Cut the pork leg into small cubes. Peel the tomatoes and chop them finely. 2. Heat the oil in a frying pan, add the meat and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook for 12 minutes, stirring now and then, until the cubes are cooked through and lightly browned. 3. Add the tomatoes to the pan and let the sauce reduce for 8 minutes. Stir in the dried basil at the end. 4. Meanwhile, bring 2000 ml of water with 20 g of salt to a boil. Add the tagliatelle and stir; cook for 4 minutes, until tender, then drain. 5. Divide the pasta among plates and top with the meat and tomato sauce.

Notes

The pork leg cut into small cubes cooks quickly; if you cut larger pieces, cook them in the pan for longer. Choose meaty tomatoes, since very juicy ones thin the sauce and take longer to reduce. For dinner, I put the water on to boil when I start cooking the meat, so the pasta is ready along with the sauce; you can swap the tagliatelle for fettuccine, and the pasta contains gluten. A simple green salad goes well alongside. Store leftovers in the fridge for up to 3 days.