Pork & Kalamata Olive Rigatoni

Name: Pork & Kalamata Olive Rigatoni
Yield: 4
Ingredients: 1 onion, chopped; 4 cloves garlic, finely chopped; 2 tbsp. olive oil; 1 can (28 oz.) crushed tomatoes; 2 cups diced Soy-Glazed Pork Tenderloin, thawed; 12 oz. rigatoni, cooked; 1/3 cup pitted Kalamata olives, chopped; 1/4 cup chopped fresh parsley

Author:
Updated:: Jul 20, 2017
Original:: May 30, 2017

Recipe by Marge Perry and David Bonom

4Servings

Ingredients

1 onion, chopped
4 cloves garlic, finely chopped
2 tbsp. olive oil
1 can (28 oz.) crushed tomatoes
2 cups diced Soy-Glazed Pork Tenderloin, thawed
12 oz. rigatoni, cooked
1/3 cup pitted Kalamata olives, chopped
1/4 cup chopped fresh parsley

Preparation

1. Make Big Batch Soy-Glazed Pork Tenderloin and portion out 2 cups diced pork for this recipe.

2. In a large skillet, cook onion and garlic in oil over medium-high, stirring often, until softened, about 4 minutes. Add tomatoes and Soy-Glazed Pork Tenderloin; simmer until thickened, about 10 minutes. Add pasta and olives and stir to heat through, about 2 minutes; season. Sprinkle with parsley.