Pork fillet pan with zucchini – carrots – penne rigate

Ingredients for 4 servings:

• 500 g pork fillet(s), cut into strips
• 5 tbsp oil
• 5 tbsp Ajvar, spicy
• 4 cloves garlic
• 250 g cherry tomatoes (organic), very small
• 200 g carrot(s), cut into strips
• 200 g zucchini, cut into strips
• 4 tbsp tomato paste
• 500 ml meat broth
• 150 ml white wine
• 400 g penne rigate
• 2 tbsp thyme, chopped
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Make a marinade with 1 tablespoon of oil, 2 tablespoons of white wine, 1 tablespoon of ajvar, and 2 crushed garlic cloves. Marinate the pork fillet, cut into strips, in it and refrigerate for at least 3 hours. Peel or wash the carrots and zucchini and cut into thin strips (the same size as the fillet). Peel the remaining garlic and cut into wafer-thin slices. Heat the oil in a large pan. Brown the meat all over. Remove from the pan and season with salt and pepper. Fry the vegetables and the thinly sliced ​​garlic in the hot frying fat for about 2 minutes. Add the cherry tomatoes and tomato paste. Sauté together for about 1 minute, then deglaze with the meat broth. Stir in the white wine, mix in the ajvar, and simmer covered for about 7 minutes. Cook the pasta according to the package instructions until al dente and drain through a sieve. Set aside and keep warm. Add the meat and thyme to the sauce and heat through. Season to taste, stir in the pasta, and serve in the pan.