Spaghetti with steak, tomatoes and olives
Serves 2
A little effort
Total time:
Here's an ideal summer pasta with juicy steak, fresh tomatoes and olives. And the best part, cooking the steak in the same pan as the pasta means less washing up!
Skip to ingredients
- 150g spaghetti
- 200g sirloin steak
- 100g sugar-snap peas
- 100g cherry tomatoes
- 1 red onionfinely sliced
- olive oil
- 12 black olives
- 1 bunch flat-leaf parsleychopped
- 1 red chillifinely sliced
- 100g rocket
- a handful basil
- 50g parmesangrated
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.
