Tuscan Pork Spaghetti
with Roasted Veggies & Garlic Pangrattato
We've teamed a traditional tomato sauce with pork mince and roasted veggies for a meal that looks every bit as good as it tastes. The finishing touch is a sprinkling of garlicky pangrattato, which gives an irresistible crunch.
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Ingredients
1 unit
capsicum
1 unit
zucchini
1 bag
yellow squash
1 unit
red onion
2 clove
garlic
½ packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
spaghetti
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
pork mince
1 sachet
tomato paste
1 sachet
garlic & herb seasoning
1 box
Diced Tomatoes With Garlic & Olive Oil
1 packet
grated Parmesan cheese
(Contains Milk;)
1 bag
parsley
Not included in your delivery
tbs
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the capsicum. Thinly slice the zucchini into half-moons. Cut the yellow squash into 2cm wedges. Slice the red onion into 1cm wedges. Place the capsicum, zucchini, squash and onion over two oven trays lined with baking paper. Drizzle both trays with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes. TIP: Cut the veggies to the correct size to ensure they cook in the allocated time.
While the veggies are roasting, bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Roughly chop the parsley. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl, add the parsley and season with a pinch of salt and pepper. Stir to combine, then set aside.
Add the spaghetti to the saucepan of boiling water and cook, stirring occasionally, until ‘al dente’, 9 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return to the pan. Drizzle with olive oil to prevent sticking and set aside. TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.
While the spaghetti is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
Add the tomato paste, garlic & herb seasoning and remaining garlic to the frying pan. Cook, stirring, until fragrant, 1 minute. Add the diced tomatoes with garlic & olive oil and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Season with the salt and a pinch of pepper. Reduce the heat to medium and simmer until the sauce has thickened slightly, 3-5 minutes. Remove from the heat and stir through the roast veggies and spaghetti. TIP: Add a dash more pasta water if the sauce looks dry
Divide the Tuscan pork spaghetti and roasted veggies between bowls. Sprinkle with grated Parmesan cheese and top with the garlic pangrattato. TIP: Store excess pangrattato in an airtight container, it's great sprinkled over eggs the next day!
