Pork Pizzaiola

• 14 oz. spinach tagliatelle
• 11 oz. pork fillet
• 1 tbsp. olive oil
• 2 clove garlic
• 1 can chopped tomatoes
• Black pepper
• 1 tbsp. fresh sage

1. Cook pasta according to package directions.
2. Meanwhile, place pork fillet between two sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or a rolling pin.
3. In a large nonstick skillet, heat olive oil over medium heat.
4. Add pork; cook 1 to 2 minutes per side, until lightly browned.
5. Remove from pan; cover to keep warm.
6. Add garlic to same skillet; cook 1 minute.
7. Add tomatoes; season with salt and pepper.
8. (If using dried sage, add it now.)
9. Bring to a boil, lower heat and cook 5 minutes more.
10. Stir in fresh sage, then return pork to pan.
11. Drain pasta, reserving some cooking water to add to sauce if it needs thinning.
12. Serve pork and sauce on top of pasta.

tagliatelle, pork fillet, olive oil, clove garlic, tomatoes, black pepper, fresh sage

Taken from www.delish.com/recipefinder/pork-pizzaiola (may not work)