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Rigatoni with pork neck En Elladi, olives, cherry tomatoes and katiki

Our Mediterranean approach to rigatoni. A tasty dish with En Elladi pork neck, capers, olives, cherry tomatoes, and couscous. Ideal for spring and summer.

ingredients

500 g rigatoni pasta
300 g En Elladi pork neck
60 g olive oil
20 g mustard
50 g butter
50 ml white wine
300 g broth
50 g fresh onion
5 g garlic
50 g caper
30 g spinach
40 g olives
40 g cherry tomatoes
100 g katiki cheese
5 g thyme
10 g parsley
4 g salt
6 g pepper

product

En Elladi Greek, marinated neck steak, over the counter

preparation time

difficulty

EASY

product

En Elladi Greek, marinated neck steak, over the counter

meal type

MAIN COURSE

execution

Pasta
Boil the rigatoni pasta for 8 minutes. Drain and bed the pasta in a tray with olive oil and let it rest in room temperature.

Pork
Thinly slice the pork. In a non-stick frying pan sauté and sear the meat very well. Spice it and remove from the fire. Let it rest in a bowl.

Sauce
In the same pan add the butter, the fresh onion, the garlic and quench with wine. After that add the broth, the caper, the olives and the pasta and cook for 2 minutes. Then add the meat and continue cooking for 3 more minutes until ready. Finish your dish by adding the cherry tomatoes, the fresh herbs and salt and pepper accordingly. Serve with a spoon of katiki cheese.

Τip: Both herbs and cherry tomatoes need only 1 minute of cooking.