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Ready in 10 minutes

Ground Pork Caprese Pasta

with Leafy Balsamic-Dressed Salad

Cooking time

10 minutes




870 /serving

Ah, the isle of Capri, where summertime seems to shine ever brightly. The famous Caprese dish pairs the red of tomatoes with the white of bocconcini cheese (in this case minis, because kids can’t resist them). In a super quick approach, these two ingredients come together with browned ground pork in a tangle of angel hair pasta. Our balsamic vinaigrette ensures that the lettuce and carrot side salad more than holds its own.

We will send you:

  • 510g Ground pork
  • 150g Matchstick carrots
  • 15ml Minced garlic
  • 1 Head of lettuce
  • 400ml Cherry tomatoes (canned)
  • 90ml Rich, Snappy Whipped Balsamic vinaigrette
  • 340g Angel hair pasta
  • 120g Mini bocconcini
  • 13.5g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Large high-sided pan
Large pot
Olive oil
Salt & pepper (S&P)
Total Fat
42 g
Saturated Fat
11 g
590 mg
Total Carb
82 g
11 g
45 g
7 g
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Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 5 to 6 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
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Cook the pork
Meanwhile, in a large, high-sided pan, heat a generous drizzle of olive oil on medium-high. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the pork*; season with ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
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Make the sauce
To the pan of pork, add the tomatoes, remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until the sauce has slightly reduced.
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Make the salad
Meanwhile, separate the lettuce leaves; tear the leaves. In a large bowl, combine the lettuce, carrots, vinaigrette and S&P.
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Combine the pasta
To the pan of sauce, add the pasta and ⅓ of the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce is too thick, gradually add the remaining cooking water until you achieve your desired consistency.
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Finish & serve
Medium-dice the bocconcini. Divide the pasta between your bowls. Garnish with the bocconcini and a drizzle of olive oil. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.