NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground pork

1 oz Chickpea pasta

0.5 cup Tomato puree

0.25 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente.

• 2

  While the pasta cooks, heat the olive oil in a large skillet over medium heat and sauté the diced yellow onion until softened and translucent.

• 3

  Add the ground pork to the skillet, breaking it into small crumbles with a wooden spoon, and cook until browned and fully cooked through.

• 4

  Stir in the minced garlic, dried oregano, sea salt, and black pepper, and cook for 1 minute until the spices become fragrant.

• 5

  Pour the tomato puree into the skillet and reduce the heat to low, simmering the ragu for 5 to 7 minutes to allow the flavors to deepen.

• 6

  Drain the cooked pasta, reserving a splash of pasta water if needed, and toss the noodles directly into the skillet with the pork ragu.

• 7

  Stir everything together until the pasta is well coated, then serve garnished with freshly chopped basil.