Penne Rigate with Pork Tenderloin
3 servings
25 minutes
Penne rigate with pork tenderloin is a delightful dish of Italian cuisine that combines rich flavors of meat, vegetables, and tomato sauce. Historically, penne rigate pasta was created to perfectly hold sauces, and the combination with tender, juicy pork gives this dish a special depth of flavor. The spiciness of chili, sweetness of cherry tomatoes, and aroma of basil make it even more appetizing. Serving it with grated parmesan and green onions adds completeness and Italian flair. This is the perfect dish for a cozy dinner or festive table; it's easy to prepare while possessing restaurant-quality. Penne rigate absorbs the sauce well, making each bite rich and harmonious.
1
Cut the pork tenderloin into thin slices and fry in olive oil for 7 minutes.
- Pork tenderloin: 250 g
- Olive oil: 3 tablespoons
2
Add half-moon red onion, finely chopped chili pepper (seeded), basil, and halved cherry tomatoes to the meat. Sauté for another 3 minutes.
- Red onion: 1 head
- Red chili pepper: 1 piece
- Green basil: 1 bunch
- Cherry tomatoes: 6 pieces
3
Add tomato puree or finely chopped tomatoes to the pan. Salt and let it simmer for 10 minutes.
- Tomato puree: 500 ml
- Salt: to taste
4
At this time, we immerse penne rigate in salted boiling water and cook until al dente.
- Penne Rigate: 250 g
5
Drain the cooked penne rigate, add them to the sauce, and let it sit for a minute.
- Penne Rigate: 250 g
6
Place the dish on a plate, sprinkle with grated parmesan, and garnish with green onions.
- Grated Parmesan cheese: to taste
- Green onions: to taste