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Pork Caponata Fusilli with Aubergine & Hard Italian Cheese
We've turned a classic Southern Italian caponata into a more-ish pasta sauce, with tender British pork, gooey aubergines, bright peppers and juicy olives. Stir through brown rice fusilli pasta, to soak up all that flavour. Sprinkle with a generous amount of hard Italian cheese, for the perfect bite.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
New
Serving size
Ingredients
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 120g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 300g free-range pork mince
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 30g pitted green olives (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 200g passata (tomatoes, salt, citric acid)
- 1 aubergine
- 1 pepper
- 3 garlic clove
- 1 onion
Nutritional Information
Calories: 756
Protein: 43g
Carbs: 65g
Fat: 35g
Ingredients
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 30g pitted green olives (use half) (Green Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 150g free-range pork mince
- 120g brown rice fusilli pasta (use half) (Soya) (Brown rice flour 100%)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 aubergine (use half)
- 1 pepper (use half)
- 3 garlic clove
- 1 onion (use half)
Nutritional Information
Calories: 749
Protein: 42g
Carbs: 67g
Fat: 34g
Pork Caponata Fusilli with Aubergine & Hard Italian Cheese
We've turned a classic Southern Italian caponata into a more-ish pasta sauce, with tender British pork, gooey aubergines, bright peppers and juicy olives. Stir through brown rice fusilli pasta, to soak up all that flavour. Sprinkle with a generous amount of hard Italian cheese, for the perfect bite.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium saucepan, a grater & a measuring jug
Roast the veg
- Dice the aubergine and pepper into 1cm chunks and place both onto the lined baking tray. Drizzle with 1/2 tsp oil and season with salt and pepper. Roast for 22-25 mins, until soft and golden
- Thinly slice the onion, garlic and olives. Finely grate the cheese
Simmer simmer
- Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pork and onion and season with salt and pepper. Cook for 7 mins, breaking up the pork with a wooden spoon, until golden brown. Season with salt and pepper
- Add the garlic, olives and sundried tomato paste to the pan. Cook for a further 4 mins, then stir in the passata, stock powder and 200ml water (100ml for 1 person). Bring to a boil and simmer for 5 mins, until thickened slightly
Cook the pasta & finish the sauce
- Meanwhile, bring the medium saucepan filled with salted water to a boil. Add the fusilli and simmer for 10-11 mins, until cooked, then drain
- Once ready, stir the cooked pasta and roasted veg through the caponata sauce. Season with salt and pepper
Plate up
- Share the caponata pasta between bowls and sprinkle over and cheese
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