Recipes
Pork steaks with spaghetti peperonata
This dish of lean tender meat and pasta is bursting with Mediterranean-inspired flavours
This dish of lean tender meat and pasta is bursting with Mediterranean-inspired flavours
(16 votes)
Cook: 40 Mins
Serves: 4
Price: £1.44 per serving
Nutritional Information
Each 447g serving contains
Energy
2320kj
554kcal
2320kj
554kcal
28%
Fat
13.0g
13.0g
Med
19%
19%
Saturates
3.1g
3.1g
Med
16%
16%
Sugars
10.7g
10.7g
Med
12%
12%
Salt
0.22g
0.22g
Low
4%
4%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
519kj/124kcal
Typical energy values per 100g:
519kj/124kcal
Ingredients
2tbsp extra-virgin olive oil
1 red pepper, diced
1 yellow pepper, diced
1 red onion, diced
1 clove garlic, crushed
1 bay leaf
400g tin Extra Special Pomodorini Cherry Tomatoes
1tbsp capers in brine, drained
1tbsp red wine vinegar
100g baby leaf spinach
300g spaghetti
4 Butcher's Selection Mediterranean Pork Loin Steaks
Method
1
For the peperonata, heat 1tbsp of the oil in a nonstick frying pan over a medium heat. Add the peppers, onion, garlic and bay leaf. Cover and cook for 15 mins, stirring occasionally, until soft.
2
Stir in the tomatoes, capers and vinegar, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins. Add the spinach, bring back to the boil and cook for 1 min until wilted.
3
Bring a large pan of water to the boil and cook the spaghetti according to the pack instructions.
4
Heat a griddle pan on a high setting. Brush the pork steaks with the remaining olive oil and griddle for 4 mins on each side until char marks show and the meat is cooked through.
5
Toss the spaghetti with the peperonata. Divide between 4 plates and add a pork loin steak to each.