Penne Rigate with Pork Tenderloin
Pasta and Pizza • Italian
Description
You can use ready-made tomato puree, for example, 'Pomi'.
Ingredients
- Penne rigate 10 oz
- Pork tenderloin 10 oz
- Spanish onions 1 head
- Mild Chili Spice 1 piece
- Tomato Puree 15 fl oz
- Olive Oil 3 spoons
- Marinated cherries 6 pieces
- Fresh basil leaves 1 bunch
- Salt to taste
- Grated Pecorino Pepato Cheese to taste
- Ground Black Pepper to taste
- Scallions to taste
Step-by-Step Guide
Step 1
Cut the pork tenderloin into thin slices and sauté in olive oil for 7 minutes.
Step 2
Add red onion sliced into half rings, finely chopped chili pepper (seeds removed), basil, and halved cherry tomatoes to the meat. Sauté for another 3 minutes.
Step 3
Add tomato puree or finely chopped tomatoes to the skillet. Season with salt and let it simmer for 10 minutes.
Step 4
At this time, add the penne rigate to the boiling salted water and cook until al dente.
Step 5
Drain the water from the cooked penne rigate, add them to the prepared sauce, and let them sit for a minute.
Step 6
Plate the dish, sprinkle with grated Parmesan cheese, and garnish with green onions.
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