Pork and Pasta
This is a fantastically simple and completely yummy pasta dish I serendipitously developed the other night when faced with nothing but 2 tomatoes, pasta and some pork for the evening meal. As usual it’s not ‘what’ but ‘how’ that makes it special.
Here’s how:
- De-seed some good tomatoes (2 per serving) and dice
- Add olive oil, the tomatoes, basil and some garlic to a hot pan and fry for a couple of minutes
- Season with salt and pepper
- Cover the pan’s contents with water
- Leave the pan on moderate temperature to reduce completely (no remaining liquid at all)
- Set some water boiling and add your pasta at the moment your tomatoes are reduced completely
- Re-hydrate your tomatoes with generous amounts of olive oil
- When the pasta is cooked al-dente drain and add to tomatoes
- Mix and serve with proscuitto, or finely shaved parma ham, parmesan and fresh basil or parsley
I know cooks are prone to hyperbole but this really is completely delicious. You have to try it.