Pomodoro-Style Pork & Spinach Tortellini

• Half-fill a medium saucepan with boiling water. • Add spinach & ricotta tortellini and cook, over high heat, until 'al dente', 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain and return to saucepan with a drizzle of olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add herb & mushroom seasoning and half the garlic and cook until fragrant, 1 minute.

• Stir in tomato sugo, the brown sugar, reserved pasta water and butter to pan with pork and simmer until slightly reduced, 1 minute. • Add cooked tortellini and gently toss to combine. Season with a pinch of pepper.

• While pork is cooking, toast or grill ciabatta slices to your liking. • In a medium microwave-safe bowl, combine the remaining garlic and a generous drizzle of olive oil. Microwave, in 30 second bursts until fragrant. • Add chopped tomato and olives to garlic oil, stirring to combine. Season to taste. • Evenly top toasted ciabatta with olive mixture.

TIP: Olives have a strong flavour. Add less if desired.