Tuesday twists night

PASTA WITH SMOKY PORK, CAPSICUM & ROCKET

PREP + COOK TIME 40 MINUTES SERVES 4

600g pork fillets, cut into 1.5cm dice (see notes, previous page)
2 tablespoons olive oil
1 large red onion (300g), chopped finely
2 medium red capsicums (400g), cut into thin strips
1 tablespoon chopped fresh rosemary
500g large pasta shells
120g wild rocket

SMOKY CAPSICUM PASTE

270g jar roasted capsicum, drained
3 teaspoons smoked paprika
2 cloves garlic, peeled
¼ cup (60ml) extra virgin olive oil

1 Make smoky capsicum paste.

2 Add pork to capsicum paste; stir to coat well.

3 Heat oil in a large heavy-based frying pan over medium heat. Add onion and capsicum; cook, stirring, for 5 minutes or until softened.

4 Increase heat to high, add rosemary and pork mixture; stir to combine. Cook, covered, for 10 minutes or until pork is tender and sauce is thickened.

Meanwhile, cook pasta in a large saucepan of salted boiling water following packet directions until just tender. Drain, reserving ¼ cup (60ml) cooking liquid. Add pasta to pork mixture with enough of reserved pasta water to form a thick sauce;