Tuscan Pork Tagliatelle with Tomato, Capers and Spinach

Marley spoon claims this recipe feeds 2 but I've found it to be plenty for 3 servings.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop the onion. Crush or finely chop the garlic. Coarsely chop the parsley, discarding the stems.

Step 2

Bring a medium saucepan of salted water to the boil for the pasta. Heat 1 tbs olive oil in a medium frypan over medium heat. Add the onion and garlic, season with salt and pepper and cook for 5 mins or until softened.

Step 3

Add the pork mince to the pan. Increase the heat to high and cook, breaking up any lumps with a wooden spoon, for 4-5 mins until browned.

Step 4

Stir in the tomatoes, 1 tsp oregano**, ¼ tsp sugar, 1 tsp balsamic vinegar and 60ml (¼ cup) water and bring to a simmer. Reduce heat to low and cook, covered, for 10 mins to allow flavours to develop.

Step 5

Meanwhile, cook the pasta in the pan of boiling water according to the packet instructions or until al dente. Drain the pasta.

Step 6

While the pasta is cooking, coarsely chop the capers. Add the capers and spinach to the sauce and cook for a further 1-2 mins until the spinach is wilted. Taste, then season with salt and pepper. Add the pasta and parsley to the sauce and toss to combine. Divide the pasta among bowls to serve.

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