Leftover Christmas Ham Recipes
17 December 2020
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.
