PASTA WITH BEEF, MIXED TOMATOES & OLIVES
PREP + COOK TIME 30 MINUTES SERVES 4
375g penne pasta
2 tablespoons olive oil
400g beef rump steak
1 medium red onion (170g),
400g mixed baby tomatoes, halved 2 cloves garlic, crushed 1 tablespoon drained baby
½ cup (80g) pitted kalamata
½ cup (60g) sicilian green olives,
½ cup loosely packed fresh
flat-leaf parsley leaves 1 Cook pasta in a large saucepan of boiling water until just tender. Drain, reserving ½ cup (125ml) of the cooking liquid.
2 Meanwhile, heat half the oil in a large frying pan over high heat; cook beef for 3 minutes each side for medium or until cooked as desired. Remove from heat; rest, covered, for 5 minutes, then slice thinly.
3 Heat remaining oil in a same cleaned frying pan over high heat; cook onion, stirring, for 5 minutes or until soft. Add tomato and garlic; cook, stirring, for 5 minutes or until tomato starts to collapse. Stir in capers and olives; cook, stirring, for 1 minute or until heated through. 4 Add pasta to frying pan with reserved cooking liquid, beef and parsley; toss to combine.