Pasta with Minced Pork and Sun Baby Tomatoes

This quick and cheerful pasta dish brings all the comfort of a traditional Ragù bianco — a classic Italian white meat sauce.
The sweetness of yellow sun baby tomatoes, lightly blanched and stirred in at the end, adds a bright and juicy touch that perfectly balances the savoury flavour of the browned pork.

Serve 2, Preparation 15 mins, Cooking 20 mins

200 g minced pork
1150 g yellow sun baby (cherry) tomatoes
Penne pasta 180 g
1 onion, finely chopped
half a glass of dry wine
Salt and black pepper, a pinch
2 tablespoons of EVOO – Extra Virgin Olive Oil
A few fresh basil leaves

Method

Bring a large pot of salted water to the boil and cook the penne according to the package instructions until al dente.

In a non-stick pan, heat the olive oil over medium heat.
Add the minced pork to the pan, increase the heat slightly, and cook until evenly browned.
Pour in the white wine and let it simmer until reduced. Season with salt and pepper to taste.

Add the sun baby tomatoes to the pan and cook for just a minute or two — they should stay plump and bright.
Toss in a few basil leaves, stir gently, then remove from the heat.

Drain the pasta and mix it directly into the sauce, coating every piece evenly.
Serve immediately, with a drizzle of good olive oil and a few extra basil leaves on top.