Pork FusilliElena Duggan
- 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
- Cook pasta as per packet instructions, drain and keep warm.
- 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.
- Add oil and maintain medium heat.
- Gently fry onion and garlic until translucent and fragrant.
- Deglaze with tinned tomatoes, dislodging any flavour sediment.
- Stir through pulled pork, fresh tomatoes and season to taste.
- Toss through fusilli.
- Serve with generous shavings of pecorino and parsley.
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