Pork Stew with Almonds over Pasta

Rinse the pork, pat dry and cut into bite-size cubes. Rinse and halve the plums, remove the pits and quarter the plums. Peel the onion and chop finely. Heat 1 tablespoon of the oil in a Dutch oven. Sprinkle the meat with flour, add to the pan and saute on all sides. Remove with a slotted spoon. Add the remaining oil to the pan and saute the onions until translucent. Stir in the tomato paste and deglaze with the red wine. Allow to boil down and add some broth. Add the meat back to the pan and simmer gently, stirring occasionally, for 10 minutes. Add the plums and cook until the meat and plums are tender,  5-10 minutes, adding more broth if necessary.

Meanwhile, cook the pasta according to package directions for al dente.  Toast the almonds in a dry skillet until golden brown. Add the parsley and almonds to the stew and season with maple syrup, salt and pepper.