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 Balsamic Pork Pomodoro Gemelli

Balsamic Pork Pomodoro Gemelli

Al dente gemelli with shredded pork loin and heaps of fresh vegetables topped with toasted pine nuts.
Yield:
12 portions
Print:

Ingredients

½ cup Olive oil
¼ cup Garlic, minced
1½ cup Spanish onion, diced ¼″
¼ cup Capers, drained
3 lbs. Pork loin, roasted, shredded
3 cups Red bell peppers, roasted, diced ¾″
3 cups Yellow bell peppers, roasted, diced ¾″
12 oz. Balsamic vinegar
6 lbs. Gemelli pasta, cooked al dente
2 quarts + 1 cup Emma Bella Marinara Sauce
1 tsp. Sea salt
1 tsp. Freshly ground black pepper
¾ cup Pine nuts, toasted
¾ cup Romano cheese, shredded    

Instructions

Preparation Steps
  • Heat 2 tsp. of olive oil in a large sauté pan over medium-high heat. Add 1 tsp. garlic, 2 tbsp. onion, 1 tsp. capers and ½ cup shredded pork. Sauté until garlic and onion are translucent.
  • Add ¼ cup red bell peppers, ¼ cup yellow bell peppers and 2 tbsp. balsamic vinegar. Sauté 1 minute or until heated through.
  • Add 2 cups (7 oz.) gemelli pasta, 6 oz. Emma Bella Marinara Sauce, salt and pepper to taste. Heat through for 2 minutes, or until hot.
  • Place finished pasta into a warm pasta bowl, garnish with 1 tbsp. pine nuts and 1 tbsp. Romano cheese. Serve immediately.
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