Ingredients
Units
Scale
- 2 1/2 lbs. Boneless pork rib end, sliced 1/4 inch thickness
- 1 lb. of your choice of pasta
- Fresh Parmesan cheese or Romano, for grating
For the Marinade:
- 1 tsp. coarse black pepper
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. garlic powder
- 1 tsp. dried oregano, crushed
- 1 tsp. red pepper flakes
- 4 tbs. olive oil
- 4 tbs. fresh lemon juice
For the Sauce:
- 1 sweet onion, sliced
- 4-5 garlic cloves, chopped
- 1 red bell pepper, sliced thin
- 1 pint of grape tomatoes
- Handful of fresh basil, plus more garnish
- 1/4 cup of wine
- 2 tbs. olive oil, plus more for drizzling
- 1 tsp. salt
- 1 tsp. sugar
- 1 tsp. coarse ground black pepper
- 1/2 tsp. red pepper flakes
- 1 tsp. dried oregano
Instructions
For the pork:
- Slice the pork to ¼-inch thickness and place in a large bowl.
- Combine the ingredients for the marinade and massage into the pork.
- Cover the bowl and refrigerate for at least one hour or up to overnight.
- Heat a large cast iron frying pan and add a few pieces of pork at a time.
- Allow the pork to slightly char on each side and cook through. The cooking time will depend on the thickness of the pork.
For the sauce:
- Heat a large cast iron frying pan.
- Add the sliced onion and red bell pepper. Allow the onion to slightly char.
- Add the tomatoes and garlic. Drizzle with the olive oil.
- Allow the tomatoes to soften and the garlic to become fragrant.
- When the tomatoes to soften, gently crush them.
- Add the wine, seasonings, and basil.
- Allow the sauce to simmer gently.
- Add the cooked pork to the sauce and cover loosely.
- Prepare the pasta as directed in well-salted water.
- Lift the pasta into the sauce.
- Add the extra basil and freshly grated cheese along with a drizzle of olive oil and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
