Pork fillet with tomato and herb sauce and penne

Ingredients for 4 servings:

• 400 g tomatoes
• ½ bunch basil
• ½ bunch parsley
• 100 ml vegetable broth, hot
• 400g penne
• 400 g pork fillet(s)
• 3 tbsp olive oil
• 200 ml cream
• 100 ml white wine
• 50 g Parmesan, grated
• ½ bunch arugula, cleaned

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and dice the tomatoes. Rinse the basil and parsley, shake dry, and finely chop. Add the herbs to the vegetable stock and puree. Cook the pasta in salted water according to the package instructions until al dente. Rinse the fillet, pat dry, and cut into thin slices. Fry in batches in hot oil. Season with salt and pepper, then remove and keep warm. Sauté the tomatoes in the remaining cooking fat, then season with salt and pepper. Add the cream and white wine and simmer uncovered for about 5 minutes. Add the herb paste, Parmesan cheese, and meat to the tomatoes and season to taste. Drain the pasta, arrange on plates with the sauce, and serve garnished with arugula.