Rigatoni With Pork Fillet And White Bean Tomato Sauce

• 400 g rigatoni
• 2 None onions, peeled and coarsely diced
• 1 clove garlic, peeled and finely sliced
• 700 g tomatoes, diced
• 1 can (425ml) white beans, drained and rinsed
• 350 g pork tenderloin, cut into thin slices
• 10 stems basil, coarsely chopped
• 3 tbsp oil
• 3 heaped tbsp tomato puree
• 350 g vegetable stock
• 50 g Parmesan cheese, grated

1. Cook the rigatoni in boiling salted water according to the package directions and drain well.
2. Heat 2 tbsp of oil in a large skillet and saute the onions and garlic. Add the tomato puree, cook briefly and pour in the stock. Add the beans and diced tomatoes and simmer for 2 mins.
3. Heat 1 tbsp of oil in a frying pan, and pan fry the slices of pork for 3 mins each side and season to taste. Toss the pasta into the tomato sauce and serve it with the pork on a plate, garnished with basil and sprinkled with Parmesan cheese.

rigatoni, onions, clove garlic, tomatoes, white beans, pork tenderloin, basil, oil, tomato puree, vegetable stock, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/17860 (may not work)