Penne al Pomodoro
1/2 cup of olive oil
1 onion, sliced
2 cloves garlic, peeled and crushed
Salt and pepper to taste
1 teaspoon of oregano
1 pound of pork shoulder, cubed
one 28 ounce can of Italian style tomatoes, undrained
one 6 ounce can of tomato paste
12 ounces of penne
Heat olive oil in deep skillet. Add onion, garlic, salt, pepper and oregano;
cook until onion is translucent. Add pork. Cook until pork is browned
on all sides; remove pork from pan. Add tomatoes with can liquid and cook
for 15 minutes, mashing tomatoes a little as they cook.
Add pork to tomato mixture; simmer for 1 hour.
Cook penne in boiling, salted water following package directions; drain.
Place penne in heated serving bowl. Spoon pork and tomato sauce on top and
serve. Serves 4 |
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