100 g durum wheat pasta

250 g pork fillet

1 onion

1 large garlic clove

40 g sun-dried tomatoes

2 teaspoons of tomato concentrate

2/3 of a tin of white beans (approx. 160 g)

a handful of rocket

1 pinch of iodised salt

2 tbsp olive oil

Bring the pasta to a boil in salted water. Slice the pork fillet into 2 cm thick pieces. Dice the onions and tomatoes, and mince the garlic. Rinse and drain the beans. Wash the rocket, pat dry, and chop into pieces as desired. Heat olive oil in a pan, season the meat with salt and pepper, and sear it quickly over high heat on both sides. Remove the meat and sauté the onions over a medium heat. Briefly sauté the garlic clove. Add the tomatoes and tomato purée, then sauté quickly. Deglaze with 300 ml of the pasta cooking water and bring to a boil. Add the meat and beans, then cook. Season the sauce with salt and pepper. Drain the pasta, toss with the sauce, add the rocket, and serve immediately.

Tip: You can substitute the pork fillet with turkey breast or beef fillet. A pinch of marjoram enhances the flavour of the sauce.

Extra tip*

If you require more energy, you can increase the pasta portion by 25 g (raw weight). In this instance, simply add extra tomato purée.

*(Additional calories for individuals with particularly high caloric requirements – such as those in occupations requiring standing for at least 8 consecutive hours a day, or high-level athletes training for at least 8 hours a week.)

Energy 454 kcal | Protein 41.4 g | Carbohydrates 41.4 g | Fibre 4.97 g | Fat 13.4 g