Linguine with basil and sun-dried tomatoes

LINGUINE WITH BASIL AND SUN-DRIED TOMATOES

PREPARATION: 15 min

COOKING: 30 to 40 min

SERVINGS : 4

CUTTINGS : Ground pork

INGREDIENTS

• 3 tbsp Olive oil 45 ml
• 1 Onion, finely chopped
• 2 1/4 lb Québec ground pork, lean 1 kg
• 4 Sun-dried tomatoes, chopped
• 1 28 oz can Crushed tomatoes 796 ml
• 4 Garlic cloves, finely chopped
• 1 tbsp Dried basil 15 ml
• 1 tsp Peri-peri pepper, chopped 5 ml
• 1 lb Linguine 500 g
• Salt and freshly ground pepper to taste
• 2 tbsp Chopped fresh parsley 30 ml
• Butter or cream to heat pasta to taste
• 3 tbsp White balsamic vinegar 45 ml

PREPARATION

1. Heat the olive oil in a saucepan over medium heat, then sauté the onion and ground pork for 5 to 6 minutes. Add sun-dried tomatoes, canned tomatoes, garlic, basil, white wine vinegar and chili pepper. Stir and simmer, covered, over low heat for 30 min.
2. Meanwhile, cook pasta according to package directions. Drain pasta and set aside.
3. Season sauce to taste and stir in parsley. Reheat pasta for 1-2 min, adding a little butter or cream. Serve sauce over pasta.

SERVING SUGGESTION

Serve with a salad of Boston lettuce, endive and fresh Parmesan shavings, drizzled with a garlic vinaigrette and an olive ciabatta roll.

NUTRITIONAL VALUES PER SERVING

• 337 CALORIES
• 19 g PROTEIN
• 23 g carbohydrates
• 24 g FAT