Rustic Tagliatelle with Pork Belly Trim, Olives & Cherry Tomatoes
The Greek Farmer
2
10 minutes
20 minutes
Dinner
Translated kitchen of the poor. A traditional Italian cooking style dish that uses simple yet affordable ingredients made using our pork belly cooking trim.
Ingredients
- 2 tbsp olive oil
- 1 clove garlic, crushed
1 pack of Pork Belly cooking trim
- 30g cherry tomatoes, halved
- 30g pitted olives (mixed green & black)
- 200g tagliatelle
- 20g parmigiano reggiano, grated
- Extra virgin olive oil (to finish)
Directions
Slice the pork belly trim into small squares. Halve the cherry tomatoes. Set aside.
- Bring a large pot of salted water to a boil. Cook the tagliatelle according to the packet instructions until al dente. Reserve a little pasta water before draining.
- While the pasta cooks, heat 2 tablespoons of olive oil in a wide pan over medium heat. Add the crushed garlic and cook for 30 seconds until fragrant.
- Add the ham pieces to the pan. Fry for about 2-3 minutes, or until golden and crispy. Stir occasionally.
- Toss in the halved cherry tomatoes and the pitted olives. Cook for another 2–3 minutes, allowing the tomatoes to soften and release some juice.
- Add the drained tagliatelle directly into the pan with the sauce. Toss everything together, adding a splash of reserved pasta water to help the ingredients coat evenly.
- Remove from heat. Add grated Parmigiano Reggiano and toss gently. Plate up and drizzle generously with extra virgin olive oil.
- Top with an extra sprinkle of Parmigiano and a grind of black pepper if desired. Serve immediately while hot.
