Born Free - Barn Raised in Tasmania for superior taste

Linguini with Pork Puttanesca

Courtesy of Scottsdale Pork

Puttanesca Sauce

  • 2 tbsp olive oil 
  • 1 medium brown onion, finely diced
  • 3 large cloves garlic, finely sliced
  • 500gm Scottsdale Minced Pork
  • 2 anchovy fillets, optional
  • 2 tbsp tomato paste
  • 400gm tomato passata
  • 1 tbsp sugar
  • 100gm black olives, drained and halved
  • 2 tbsp baby capers, drained
  • ¼ tsp chili flakes
  • 2 tsp fresh oregano leaves, roughly chopped
  • 1 tbsp fresh basil leaves, roughly chopped
  • Fresh cracked pepper to taste

To Serve

  • 250gm dry linguine, cooked per packet instructions
  • Fresh basil leaves to garnish

To make the sauce, heat the oil on medium heat in a heavy based fry pan. Add the onion and garlic and sauté until onion is translucent. Add the anchovies, if using, and the tomato paste. Cook for 2-3 minutes to caramelize the tomato paste then add the pork mince and cook until browned. Add the remaining sauce ingredients and bring to a gentle simmer on low heat for 5-7 minutes to allow the flavours to infuse. 

To serve, place the warm linguini on serving plates and top with a generous serve of the sauce and a sprinkle of fresh basil leaves.

Tips:

Create your own family favourite dishes by using Scottsdale Minced Pork in place of your normal beef or chicken mince. 

This recipe is also great served with a bit of sour cream on the side to cool down the heat if desired. 

11 shoulder