- 2 courgettes
- 1 onion
- 1 red pepper
- 2 garlic cloves
- A handful of rosemary, leaves only
- 2 pork escalopes
- 400g tinned cherry tomatoes
- 1 bay leaf
- 75g spaghetti
- A handful of flat leaf parsley
- Sea salt
- 1 tsp olive oil
- 2 tbsp + 200ml cold water
- Freshly ground pepper
- Large pan with lid
- Deep frying pan or wok with lid
- Spiraliser or vegetable peeler
- 1.
Fill your kettle and boil it, then fill a large pan with the hot water. Add a pinch of salt, cover and bring back to the boil.
- 2.
Meanwhile, peel and finely chop the onion. Halve the pepper, scoop out the seeds and white pith and finely chop it. Peel and grate or crush the garlic. Pick the rosemary leaves off their woody sprigs and finely chop them.
- 3.
Rub ½ tsp olive oil and some salt and pepper into each of the pork escalopes. Warm a deep frying pan or wok over a high heat for 2 mins, then add the pork and fry for 3 mins till golden-brown. Turn over and fry for another 2-3 mins till browned all over. Lift out of the pan and pop onto a plate.
- 4.
Add the onion and pepper to the pan with 2 tbsp cold water. Season with a good pinch of salt and pepper. Turn the heat down to medium-low and fry for 5 mins, stirring often, till the onion is golden. If you think it’s sticking, add a splash more water.
- 5.
Add the garlic and rosemary to the onion. Cook and stir for 1 min. Stir in the tinned cherry tomatoes. Half-fill the can with around 200ml water and pour it into the pan. Drop in the bay leaf and add a pinch more salt and pepper.
- 6.
Slide the pork back into the pan along with the resting juices from the plate. Cover and simmer for 15 mins till the sauce is thick and the pork is cooked through. Stir it every so often, lightly crushing the cherry tomatoes. Taste and adjust the seasoning if needed.
- 7.
The water in the pan should be boiling by now. Add the spaghetti and simmer for 8 mins, till tender but still with some bite. While the spaghetti simmers, use a spiraliser to shave the courgettes into thin strands. If you don’t have a spiraliser, you can use a julienne peeler to peel thin ribbons off the courgettes, or just use an ordinary vegetable peeler to peel flat ribbons off them.
- 8.
When the spaghetti has simmered for 8 mins, drop in the courgetti and simmer for 1 min. Drain well and divide the spaghetti and courgetti between 2 warm plates. Taste the cacciatore sauce and add a pinch more salt or pepper if you think it needs it. Top the spaghetti with the pork escalopes and the sauce, discarding the bay leaf. Garnish with the parsley leaves to serve.