Spaghetti with steak, tomatoes and olives
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 150g spaghetti
- 200g sirloin steak
- 100g sugar-snap peas
- 100g cherry tomatoes
- 1 red onion, finely sliced
- olive oil
- 12 black olives
- 1 bunch flat-leaf parsley, chopped
- 1 red chilli, finely sliced
- 100g rocket
- a handful basil
- 50g parmesan, grated
Method
- STEP 1
Bring a large pan of water to the boil, add the spaghetti and cook for 8 minutes. Put the steak on top of the pasta, reduce the heat, cover and simmer for 2 minutes for rare or 4 minutes for medium. Add the sugar-snaps, tomatoes and onion, cover and simmer gently for a further minute.
Transfer the steak onto a board. Drain the pasta mixture, then return to the pan with 2 tbsp olive oil, olives, parsley, chilli and rocket. Season and mix well. Slice the steak thinly with a sharp knife and stir into the pasta. Scatter torn basil leaves and parmesan shavings on top.
