Tuesday night TWISTS

Pasta with smoky pork, capsicum & rocket

PREP + COOK TIME 40 MINUTES SERVES 4

600g pork fillets, cut into 1.5cm dice
2 tablespoons olive oil
1 large red onion, chopped finely
2 medium red capsicums, cut into thin strips
1 tablespoon chopped fresh rosemary 500g large pasta shells
120g rocket leaves

SMOKY CAPSICUM PASTE

270g jar chargrilled capsicum, drained
3 teaspoons smoked paprika
2 garlic cloves, peeled
¼ cup (60ml) extra virgin olive oil

1 To make the smoky capsicum paste, process or blend all the ingredients until a smooth purée forms. Transfer to a medium bowl. (Makes 1 cup.)

2 Add pork to capsicum paste, stirring to coat well.

3 Heat oil in a large heavy-based frying pan over medium heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened.

4 Increase heat to high. Add rosemary and pork mixture, stirring to combine. Cook, covered, for 10 minutes or until pork is tender and the sauce is thickened.

5 Cook pasta in a large saucepan of salted boiling water following the packet