Tomato and Garlic Pork Puttanesca with Courgetti

Course: Main Skill level: easy Serves: 4

1 tsp olive oil

4 pork loin medallions, cut into thin strips

1 small red onion, sliced finely 1 clove garlic, crushed

500 g (1 lb 2 oz) small cherry tomatoes

2 tsp balsamic vinegar

1 tbs capers, rinsed

8 pitted black olives in brine, sliced

Salt and freshly ground black pepper, to taste

10 basil leaves, shredded 500 g (1 lb 2 oz) courgetti (about 2 large courgettes), spiralised or cut into very thin strips

1 Heat the oil in a non-stick frying-pan over a high heat then add the pork and cook for 2 to 3 minutes until lightly browned, then remove. Add the onion, garlic and 1 tablespoon of cold water to the pan and cook over a low heat for 4 to 5 minutes until the onion has softened.

2 Stir in the cherry tomatoes and vinegar. Cook for 5 to 6 minutes, stirring occasionally, until the tomatoes have softened and start to collapse. Gently squash some of them with the back of a spoon.

3 Return the pork to the pan and stir in the capers and olives. Simmer for 2 to 3 minutes to heat through and season to taste. Stir in the basil and courgetti and remove the pan from the heat (or the courgetti will become watery).

4 Divide between 4 bowls and serve immediately with freshly ground black pepper.