Pasta with Beef and Peppers

Total time: 25 minutes
     An Italian stir-fry!  The beef and peppers will cook in less time than the pasta. This is not meant to have a 'sauce' in the traditional manner, but a light coating of flavors on the pasta with chunky beef and peppers on top.

 Ingredients:

• 10oz (300gr) flank steak or other beef / meat suitable for stir frying or quick cooking
• 1 medium onion
• 2 garlic cloves
• 1 green bell pepper
• 1 3/4 cups (15oz, 450gr) whole tomatoes
• 1/3 cup olives
• 1/2 tsp chili powder
• 4 tsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 1/4 cups (4.1oz, 125gr) pasta - penne, rigatoni, rotelle

 Instructions:

• 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. 
• Slice the beef on an angle across the grain, then cut the slices into large, bite-size pieces.
• Heat 2 tsp oil in large non-stick skillet.  Add chili powder and sauté briefly. 
• Add onions, garlic, peppers and sauté until tender, 7 - 8 minutes.  Remove to a plate.  
• Heat remaining 2 tsp oil in same skillet.  Add beef and sauté until starting to brown, 3 - 4 minutes. 
• Open and drain the tomatoes, discarding or saving juices for another use. 
• 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.