❤️ Rustic Valentine’s Pork & Roasted Tomato Pasta

Simple. Honest. Mediterranean.

By Dr. Terry Simpson

This is the kind of pasta you cook for someone you love — not complicated, not restaurant-fussy — just deeply flavorful, colorful, and easy to teach on a live stream.

Ingredients

• Extra virgin olive oil (2–3 tablespoons)
• 1 bag frozen onions & bell peppers
• Salt and freshly cracked black pepper
• 8 oz ground pork
• 10 oz grape tomatoes
• 3 cloves garlic, thinly sliced
• 1 tablespoon Herbes de Provence
• 1 tablespoon dried oregano
• 2 tablespoons za’atar
• 1 tablespoon dried basil
• 8–10 oz whole wheat pasta
• 1/2 cup reserved pasta water
• Fresh basil (optional, for finishing)
• Freshly grated Parmesan (optional)

Instructions

1. Build the base

   In a wide Dutch oven (or braiser), heat the olive oil over medium heat. Add the frozen onions and bell peppers. Season immediately with salt and pepper. Cook 8–10 minutes until softened and beginning to lightly caramelize.

   Tip: Salt early — it pulls moisture out and speeds softening.

2. Brown the pork

   Push the vegetables to one side and add the ground pork. Let it sit undisturbed for 2–3 minutes to develop color, then break it up and cook through.

   Tip: Browning equals flavor. Don’t rush this step.

3. Add the tomatoes

   Stir in the grape tomatoes. Cook until they begin to blister and rupture (about 10–15 minutes). Lightly crush them with the back of a spoon to create a rustic sauce.

4. Aromatics & herbs

   Add the sliced garlic, Herbes de Provence, oregano, za’atar, and basil. Stir and cook 60–90 seconds until fragrant.

   Tip: Garlic goes in late so it perfumes the sauce instead of burning.

5. Start the pasta

   While the sauce cooks, bring a pot of salted water to a boil and cook the whole wheat pasta until 1 minute shy of al dente. Reserve 1/2 cup pasta water, then drain.

6. Marry the pasta and sauce

   Add the drained pasta directly into the Dutch oven. Pour in 1/2 cup reserved pasta water. Toss over medium heat 1–2 minutes until glossy and emulsified.

   Why it works: The starch in the pasta water helps the olive oil, tomato juices, and pork come together into a silky sauce — no cream needed.

7. Finish

   Turn off the heat. Add fresh basil and Parmesan if you like. Taste and adjust salt and pepper. Serve immediately.

Notes

• Make it romantic: Plate in warm bowls, finish with basil and a small drizzle of EVOO.
• Heat optional: Add a pinch of red pepper flakes with the herbs if you want a little warmth.
• Texture: Keep it rustic—don’t over-smash the tomatoes.

© Dr. Terry Simpson. Recipe for terrysimpson.com.