Tuscan Pork Spaghetti
with Roast Veggies & Garlic Pangrattato
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Eggs
'Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. We've teamed a traditional tomato sauce with seasoned pork mince and roasted veggies for a meal that looks every bit as good as it tastes.
Ingredients
1
capsicum
1
carrot
1
red onion
2 clove
garlic
½ packet
Herb Crumbing Mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
spaghetti
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 stalk
celery
1 packet
pork mince
1 packet
tomato paste
1 sachet
garlic & herb seasoning
1 box
diced tomatoes with garlic & onion
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Thinly slice the capsicum. Cut the carrot into small chunks. Cut the red onion into thin wedges. Divide the veggies between two lined oven trays. Drizzle 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 so 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. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the herb crumbing mix (see ingredients) and stir until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl. Season.
Cook the spaghetti in the boiling water, 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.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the spaghetti is cooking, finely chop the celery. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking up with a spoon, until browned, 4-5 minutes.
Add the celery and cook until softened, 1 minute. Add the tomato paste, garlic & herb seasoning and remaining garlic. Cook, stirring, until fragrant, 1 minute. Add the diced tomatoes with garlic & onion and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add the salt and a pinch of pepper. Reduce the heat to medium, then simmer until the sauce has thickened slightly, 3-5 minutes. Remove from the heat. Stir through the butter, roasted veggies and spaghetti.
TIP: Add a dash more pasta water if the sauce looks dry.
Divide the Tuscan pork spaghetti between bowls. Sprinkle with the garlic pangrattato and grated Parmesan cheese to serve.
TIP: Store any remaining pangrattato in an airtight container. It's great sprinkled on eggs the next day!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the rich tomato sauce and roasted veggie flavours. Some found it a bit bland and suggested adding extra herbs or garlic.
- Ease of prep: Quick and simple to make, though roasting veggies adds extra time. Some found the multiple steps a bit complex.
- Suggestions: Try adding fresh basil, extra garlic, or chorizo for more flavour. Consider reducing pasta and increasing meat for better balance.
- Leftovers: Makes generous portions with plenty for lunch the next day. Some say it tastes even better reheated.
- Texture: The crunchy garlic pangrattato topping was a hit, adding nice texture contrast to the pasta.
