Revisited Amatriciana with Pork Loin and Confit Cherry Tomatoes

Instructions

1. 1

   To prepare the revisited amatriciana with pork loin and confit cherry tomatoes, start with the cherry tomatoes: halve the cherry tomatoes, then arrange them in a baking sheet lined with parchment paper with the cut side facing up. Season with sugar, salt, pepper, and oil, and bake in a preheated convection oven at 120° for about an hour.

2. 2

   When the confit cherry tomatoes are almost cooked, proceed with the rest of the recipe: cut the seasoned pork loin into thin slices, then into strips, and finally into thin strips. Slice the garlic cloves as well.

3. 3

   Place the pork loin and garlic in a frying pan, add a drizzle of oil, and sauté over medium heat for a few minutes.

4. 4

   When the fat has melted and the meat is crispy and golden brown, remove the garlic and drain it on paper towels. Remove half of the fat and leave the rest in the pan.

5. 5

   Now, pour the yellow tomato passata into the pan with the cooking juices, then add a pinch of cayenne pepper, salt, and pepper.

6. 6

   Cook over medium heat for about 10-15 minutes. Meanwhile, cook the penne pasta in boiling salted water and finely chop the basil.

7. 7

   Drain the pasta al dente and briefly sauté it to combine it with the sauce. Off the heat, add the confit cherry tomatoes.

8. 8

   Also add the chopped basil and grated lemon zest. Finally, incorporate the sautéed pork loin.

9. 9

   Mix well and serve, finishing with a generous grating of Pecorino Romano cheese. Your revisited amatriciana with pork loin and confit cherry tomatoes is ready to be enjoyed!