Pasta with Beef and Peppers Time: 25 minutes
1 10 - 12 oz flank steak or other beef appropriate for stir frying or quick cooking
1 medium onion
2 garlic cloves
1 green or red pepper
15 oz (450gr) whole tomatoes
1/4 cup olives or more
1/2 tsp chili powder
2 tbs olive oil
1 tsp oregano
1 tsp basil
1 1/4 cups pasta - penne, rigatoni, rotelle (only 1 cup if farfalle)
Cook pasta according to package directions.
Peel and vertically slice (cut it in half first) the onion. Peel and finely chop the garlic. Pit the olives if necessary and cut in half. Trim and slice the pepper into strips. Heat 1 tbs oil in large non-stick skillet and sauté onions, garlic and peppers until tender, 7 - 8 minutes. Remove to a plate. Slice the beef on an angle across the grain, then cut the slices into large, bite-size pieces. Heat remaining 1 tbs oil in same skillet. Add beef and sauté until starting to brown, 3 - 4 minutes. Open and drain the tomatoes. Roughly chop the tomatoes. Add the tomatoes to the beef and sauté 5 minutes. Return peppers & onions to the pan and add olives and herbs. Cover and simmer 5 minutes, until everything is heated through. When pasta is done, drain and put into large pasta bowl. Add beef and peppers and toss to combine. Serve.
Cooking for Two? Or more?
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