Pork Fusilli

Elena Duggan

Ingredients:

  • 400g Gluten Free Fusilli
  • 400g tin Cherry tomatoes
  • 250g Cherry tomatoes, fresh, quartered
  • 250g Pulled Pork
  • 1lge Brown onion sliced in crescents
  • 3 Australian garlic cloves, sliced thinly
  • 5g Fennel seeds
  • 5g Chili flakes
  • 50g Olive Oil
  • Black pepper, to taste
  • Salt, to taste
  • Pecorino Cheese, shaved, to serve
  • Parsley, finely chopped to serve

Method:

  1. Cook pasta as per packet instructions, drain and keep warm.
  2. In a medium sized, dry fry pan on medium heat, gently toast fennel seeds and chili flakes until fragrant or approx. 3 minutes whilst stirring constantly.
  3. Add oil and maintain medium heat.
  4. Gently fry onion and garlic until translucent and fragrant.
  5. Deglaze with tinned tomatoes, dislodging any flavour sediment.
  6. Stir through pulled pork, fresh tomatoes and season to taste.
  7. Toss through fusilli.
  8. Serve with generous shavings of pecorino and parsley.

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