Orecchiette with lamb and grape tomatoes
220 g, (orecchiette)
Lean lamb backstrap
320 g, (buy 400g), fat trimmed, thickly sliced
1 medium, cut into 2cm pieces
1 large, coarsely chopped
2 clove(s), thinly sliced
Tomato pasta sauce
½ cup(s), (125ml)
Shaved parmesan cheese
- Cook the pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Return the pasta to the saucepan.
- Meanwhile, heat half the oil in a large non-stick frying pan over high heat. Cook the lamb, stirring, for 2-3 minutes or until browned. Transfer to a plate.
- Heat the remaining oil in same pan over medium-high heat. Cook the zucchini and capsicum, stirring, for 3-4 minutes or until golden. Add the tomato and garlic and cook, stirring, for 2-3 minutes or until tomato starts to soften. Return the lamb to the pan with the pasta sauce and vinegar and bring to the boil. Reduce heat and simmer, uncovered, for 4-5 minutes or until the lamb is cooked through and the sauce thickens. Season with salt and pepper.
- Add the lamb mixture to the pasta and toss gently to combine. Serve the pasta sprinkled with the oregano and parmesan.