PASTA WITH BEEF, MIXED TOMA­TOES & OLIVES

PREP + COOK TIME 30 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Food In A Flash -

375g penne pasta

2 ta­ble­spoons olive oil

400g beef rump steak

1 medium red onion (170g),

chopped finely

400g mixed baby toma­toes, halved 2 cloves gar­lic, crushed 1 ta­ble­spoon drained baby

ca­pers, rinsed

½ cup (80g) pit­ted kala­mata

olives, halved

½ cup (60g) si­cil­ian green olives,

pit­ted, halved

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.

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