Orexa concighlie with pork and tomato

Ingredients

Extra virgin Olive Oil  5 Tablespoons
One onion, peeled and finely chopped
 80g kalamata olives, pitted and halved
 1  red chilli,deseeded and finely chopped
 80 g Sun-dried tomatoes in Oil, drained and finely chopped
 300g minced pork
 300g passata
 500g Orexa conchiglie pasta
 salt to taste

Heat the oil in a medium saucepan or wok over a medium heat and fry the onion and olives for 2 minutes, stirring occasionally with a wooden spoon.

Add the chilli, sun-dried tomatoes and the minced pork and continue to fry for a further 6 minutes, stirring occasionally.

Stir in the passata then gently simmer, uncovered, for 15 minutes, stirring every couple of minutes. Season with salt and set aside, away from the heat.

Meanwhile cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.

Pour in the sauce and stir everything together over a low heat for 30 seconds to allow the flavours to combine and the sauce to coat the pasta evenly.

Serve immediately without any kind of cheese on top.