Tuscan Pork Spaghetti

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 1bunch parsley
• 1pcs zucchini
• 20g slivered almonds
• 300g lean pork mince
• 5g Italian seasoning
• 50g tomato paste
• 400g diced tomatoes
• 250g spaghetti
• 10g capers
• 50g baby spinach leaves
• 15ml olive oil
• 5ml balsamic vinegar
• 3ml sugar
• 1pcs extra virgin olive oil (optional)

Method

1. Step 1 — Prep vegetables
   Finely chop the onion. Crush or finely chop the garlic. Finely chop the parsley, including the stems. Quarter the zucchini lengthwise, then thinly slice. Bring a medium saucepan of salted water to the boil for the spaghetti.
2. Step 2 — Cook nuts and aromatics
   Put the almonds in a cold large deep frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Heat 1 tbs olive oil in the pan over medium heat. Cook the onion and garlic, stirring regularly, for 5 mins or until soft.
3. Step 3 — Start sauce
   Increase the heat to high. Add the pork mince to the onion and cook, breaking up the lumps with a spoon, for 4-5 mins until well browned. Add the Italian seasoning, parsley and half the tomato paste* and cook, stirring, for 1 min or until combined.
4. Step 4 — Cook sauce
   Stir in the tomatoes, 60ml (¼ cup) water, 1 tsp balsamic vinegar and ½ tsp sugar and bring to a simmer. Reduce the heat to low and cook, covered, for 5 mins. Add the zucchini and cook, covered, for a further 5 mins or until almost tender.
5. Step 5 — Cook spaghetti
   While the sauce is cooking, add three-quarters of the spaghetti* to the pan of boiling water (if you're tempted to throw in all the spaghetti, just note the dish won't be as saucy). Cook, stirring occasionally, for 12 mins or until al dente. Reserve 2 tbs cooking water, then drain the spaghetti.
6. Step 6 — Get ready to serve
   Meanwhile, coarsely chop capers (see cooking tip). Add capers and spinach to the sauce and cook for 1-2 mins until spinach is wilted. Taste, then season with salt and pepper. Add spaghetti and reserved cooking water to the sauce and toss to combine. Divide spaghetti among bowls. Scatter with almonds and drizzle with extra virgin olive oil, if desired, to serve.

Allergens

Sulphites, Almond, Gluten, Wheat