Rigatoni All'Amatriciana with Pork Tenderloin
with pine nuts, pecorino, bacon & fresh basilCalories
:
763 kcalProtein
:
49.8g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
High Protein
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Gluten
- Melk (inclusief lactose)
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Rigatoni
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
5 g
Pine nuts
1 piece
Onion
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
1 piece
Garlic
125 g
Mixed mini Roma tomatoes
100 g
Passata
1 piece
Pork tenderloin
(May be present: Gluten, Melk (inclusief lactose), Mosterd, Selderij, Soja)
¼ piece
Red chili pepper
1 slice
Bacon
2.5 g
Fresh basil
½ sprig
Fresh rosemary
½ sachet(s)
Italian seasoning
Not included in your delivery
¼ tablespoon
[Plant-based] butter
¼ tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3191 kJ
Calories763 kcal
Fat24 g
Saturated Fat9.8 g
Carbohydrate83.8 g
Sugar16.3 g
Dietary Fiber8 g
Protein49.8 g
Salt2.6 g
Trans Fat0.3 g
Potassium163.7 mg
Calcium43.9 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the pasta for 13 - 15 minutes, then drain and set aside.
- Deseed and finely chop the red chili pepper*. Halve the tomatoes.
- Chop the onion and crush or mince the garlic. Slice the bacon.
*Take care, this ingredient is spicy! Use as preferred.
2
- Heat a clean frying pan over high heat. Toast the pine nuts until golden-brown, then remove from the pan and set aside.
- Melt a small knob of butter in a the same pan over medium-high heat and fry the pork with the rosemary for 10 - 13 minutes.
- Remove from the pan and allow to rest under aluminum foil until serving.
3
- Heat a light drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the garlic, the chilli pepper and the onion for 2 - 3 minutes.
- Add the bacon and the tomatoes, then fry for 2 more minutes. Deglaze with the balsamic vinegar and the passata.
- Tear the basil directly into the pan, then add the Italian seasoning and mix well to combine.
4
- Allow the sauce to simmer for 4 - 5 minutes, then taste and season with salt and pepper as needed.
- Transfer the pasta to the sauce and toss well to combine.
- Serve the pasta on deep plates and top with the pork.
- Garnish with the cheese and the pine nuts.
