Serves 4, Prep 10 mins, Cook 15 mins
375g fettucine pasta
1 onion, chopped
2 cloves garlic, peeled
1 long red chilli, chopped
600g uncrumbed veal schnitzel steaks
2 tblsps olive oil
Salt and pepper, to taste
2 x 400g cans diced tomatoes
250g punnet cherry tomatoes
½ cup water
1 tsp dried oregano
60g rocket leaves
1 cup shaved parmesan
1 Cook pasta in a large saucepan of boiling, salted water until tender. Drain.
2 Meanwhile, process onion, garlic and chilli in a small food processor until finely chopped. Set aside.
3 Toss veal in half the oil. Season.
4 Heat a large, deep, non-stick frying pan over a high heat. Add veal in four batches. Cook for about 30 seconds on each side, or until browned, but not cooked through. Remove. Thickly slice.
5 Heat remaining oil in same frying pan over a very low heat. Add onion mixture. Cook, stirring, until soft. Add canned and cherry tomatoes, water and oregano. Bring to boil. Simmer for 10 minutes. Stir in veal and resting juices.