Spaghetti with steak, tomatoes and olives
Published: March 25, 2015 at 4:07 PM
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Serves 2
A little effort
Total time: 20 mins
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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!
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Ingredients
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150g spaghetti
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200g sirloin steak
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100g sugar-snap peas
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100g cherry tomatoes
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1 red onion
finely sliced
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olive oil
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12 black olives
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1 bunch flat-leaf parsley
chopped
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1 red chilli
finely sliced
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100g rocket
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a handful basil
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50g parmesan
grated
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Method
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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.
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