Pasta with Minced Pork and Sun Baby Tomatoes

This quick and cheerful dish brings all the comodità of a traditional Ragù albume — a classic Italian white meat sauce.The sweetness of yellow sun infante tomatoes, lightly blanched and stirred a causa di at the end, adds a bright and juicy touch that perfectly balances the savoury flavour of the browned pork.

Serve 2, Preparation 15 mins, Cooking 20 mins

200 g minced pork
1150 g yellow sun infante (cherry) tomatoes
Ali 180 g
1 onion, finely chopped
half a glass of dry wine 
Salt and black pepper, a pinch
2 tablespoons of EVOO – Extra Virgin Olive Oil
A few fresh basil leaves

Method

Bring a large pot of salted vater to the boil and cook the according to the package instructions until al fanone.

Per mezzo di a non-stick pan,  heat the olive oil over medium heat.Add the minced pork to the pan, increase the heat slightly, and cook until evenly browned.Pour a causa di the white wine and let it simmer until reduced. Season with salt and pepper to taste.

Add the sun infante tomatoes to the pan and cook for just a minute two — they should stay plump and bright.Toss a causa di a few basil leaves, stir gently, then remove from the heat.

Drain the and mescolanza it directly into the sauce, coating every piece evenly.Serve immediately, with a drizzle of good olive oil and a few extra basil leaves acceso apogeo.

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