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Roasted Garlic and Sun Dried Tomato Pasta

Roasted Garlic and Sun Dried Tomato Pasta


  • 2 oz Extra Virgin Olive Oil
  • 1 oz Jumbo Yellow Onion
  • 3 oz Skinless Raw Pork Belly
  • 1/8 oz Whole Peeled Garlic
  • 8 oz Fancy Sauce Marinara
  • 1/8 Hot Flake Chile
  • 3 oz Pasta Cavatappi, boiled
  • 1 oz Grated Parmesan Cheese
  • 1/8 oz Sea Salt
  • 1/8 oz Black Pepper
  • 2 tbsp Sea Salt for pastawater


  1. Heat the olive oil in a saute pan and on a medium heat.
  2. Seat the onions and pork belly until the pork belly starts to brown and crisp.
  3. Add in the garlic and pepper flakes and cook for another minute.
  4. Add in the marinara sauce and bring to a simmer.
  5. Reduce heat and cook for about 20 minutes.
  6. In a large stock pot bring 2 qts of water to a boil. Add 2 tbsp of salt.
  7. Boil the pasta until al dente and set aside.
  8. Season the sauce with salt and pepper.
  9. Add in the cooked pasta and stir until heated through.

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