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Karoo lamb with shallot, anchovy and pomegranate dressing

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Karoo lamb with shallot, anchovy and pomegranate dressing

As per package instructions

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Sundried tomato and pork mince pasta

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Sundried tomato and pork mince pasta

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

1 T loive oil
500 g pork mince
2 cloves crushed garlic
1 chopped fresh chilli
2-3 sprigs fresh rosemary
50 g marinated sundried tomatoes
3 ripe, torn tomatoes
Al dente pasta shells
Crack of black pepper

Method

Heat 1 T olive oil in a large pan over a high heat. Once hot, add 500 g pork mince and fry until golden, loosening with a fork. Add cloves crushed garlic, chopped fresh chilli and sprigs fresh rosemary and cook for a few minutes.
Add marinated sundried tomatoes and ripe, torn tomatoes and simmer for 5 minutes. Serve tossed with al dente pasta shells and a good crack of black pepper.