Spaghetti with steak, tomatoes and olives

  • serves 2
  • A little effort

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!



  • spaghetti 150g
  • sirloin steak 200g
  • sugar-snap peas 100g
  • cherry tomatoes 100g
  • red onion 1, finely sliced
olive oil
  • black olives 12
  • flat-leaf parsley 1 bunch, chopped
  • red chilli 1, finely sliced
  • rocket 100g
  • basil a handful
  • parmesan 50g, grated


  • 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.