Pork & Kalamata Olive Rigatoni

pork kalamata olive rigatoni

Recipe by Marge Perry and David Bonom

  • 4Servings


  • 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


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.