This Burst Cherry Tomato Pasta with Steak is super easy to make and can be modified to accommodate any dietary requirements. The garlicky, tomato sauce is luxurious and offers the tiniest kick of heat from the crushed red pepper flakes. This recipe is also gluten-free, dairy-free and easily comes together in under 30 minutes.
Burst Cherry Tomato Pasta
This dish is inspired by our travels to Milan, where we enjoyed some of the most incredible food of our lives. While there is no shortage of amazing food in Milan (or Italy in general), we ended up eating lunch at La Locanda del Gatto Rosso time and time again.
La Locanda del Gatto Rosso is located in the Galleria Vittorio Emanuele II, right around the corner from the Duomo. The staff was so kind, the food was phenomenal, and the entire experience from start to finish was beyond exquisite.
Simple Ingredients
What I loved most about the food we enjoyed in Milan was the simplicity of the ingredients. The inspiration for this meal is based on a few of these very dishes; one dish in particular from La Locanda del Gatto Rosso was a thinly sliced steak covered in burst cherry tomatoes, garlic, and olive oil.
It was so simple, elegant, and full of wonderful flavors. We enjoyed this dish many times, in each instance with a side of pasta.
Burst Cherry Tomato Pasta With Steak
This recipe is a combination of our favorite dishes from that trip, burst cherry tomatoes and garlicky olive oil are used to create a delicious sauce that is mixed with pasta, and of course, served alongside steak!
As mentioned, this recipe is gluten-free and dairy-free, however, feel free to modify and use regular pasta and cheese if you are able to enjoy gluten and/or dairy.
Ingredients
Filet: Grass Fed if possible.
Cherry Tomatoes
Olive Oil
Garlic
Crushed Red Pepper Flakes
Dried Thyme
Save This Recipe! 📧
We'll email this post to you, so you can come back to it later!
Dried Oregano
Noodles: To keep this gluten-free, I use Cappello's Fettuccine. I love Cappello's noodles, as they are made with almond flour and add an additional richness to the dish, however, any long gluten-free noodle will work. If you are not gluten-free, use your favorite spaghetti or fettuccine.
Salt & Pepper
Basil
Parmesan Cheese: To keep this diary free, I use Violife. If you enjoy dairy, then any good parmesan cheese will be great.
Instructions
For the Steak:
- Heat a cast iron skillet to medium-high heat.
- Pat the steak dry with a paper towel, then lightly coat it with Olive Oil.
- Season steaks liberally with salt and pepper.
- Once the cast iron skillet is hot, cook the steak for about 2-3 minutes per side, depending on the thickness and your preferred doneness (thinner cuts should lessen the cook time to 60-90 seconds per side).
- Turn off the heat and allow the steak to rest for 5-10 minutes, while you make the pasta.
- Once the pasta is ready, thinly slice the steak and serve.
For the Burst Cherry Tomato Pasta:
- Bring a large pot of water to a boil.
- Heat a skillet over medium-low heat.
- Add olive oil and garlic to the skillet and cook for 2-3 minutes, while stirring constantly. You want to be very careful, as you do not want to burn the garlic.
- Add crushed red pepper flakes, cherry tomatoes, thyme, oregano, salt and pepper. Continue to stir and cook for another 7-10 minutes, or until the tomatoes begin to burst.
- Once the water for the pasta comes to a boil, salt the water liberally and add the pasta.
- Slightly undercook the pasta, (as it will continue to cook in the sauce) and reserve ½ cup of pasta water.
- Drain the pasta (do not rinse it) then add it to the cherry tomatoes, and toss to combine.
- Add ¼-½ cup of the reserved pasta water (which will help create the sauce) and ⅛-¼ cup grated parmesan cheese, and toss again until all the pasta is coated.
- Add pasta to a plate and serve with the thinly sliced steak.
- Top with basil and additional parmesan cheese.
How To Serve
Serve pasta alongside the steak while warm. You can top this dish with additional parmesan cheese and basil.
How To Store
You can store this in the fridge for 1-2 days, however, it's doubtful you will have leftovers!
You Make Also Like
Whipped Feta With Blistered Tomatoes
Italian Stuffed Spaghetti Squash
Did you make this recipe? I'd love to see it. Hashtag it on Instagram #simpleandfraiche, or comment below.
Burst Cherry Tomato Pasta With Steak
Equipment
- Grill Pan or Cast Iron Skillet
- Large Non Stick Skillet
- Knife
- Cutting Board
- Spatula
- Cheese Grater
Ingredients
For The Steak
- 2 4oz Filets Grass Fed
- ½ teaspoon Olive Oil divided between both filets
- Salt to taste
- Pepper to taste
For The Pasta
- 4 tablespoon Olive Oil extra virgin
- 4 cloves Garlic
- ¼ teaspoon Crushed Red Pepper Flakes
- 12 oz Cherry Tomatoes
- ½-1 teaspoon Sea Salt or more to taste
- ¼ teaspoon Pepper
- ¼ teaspoon Dried Thyme
- ½ teaspoon Dried Oregano
- 4-5 oz Cappello's Pasta uncooked
- ½ cup Pasta Water reserved
- ⅛-1/4 cup Parmesean Cheese dairy free, or regular
- Basil to taste
Instructions
For The Steak
- Heat a cast iron skillet to medium high heat.
- Pat the steak dry with a paper towel, then lightly coat with Olive Oil.
- Season steaks liberally with salt and pepper.
- Once the cast iron skillet is hot, cook the steak for about 2-3 minutes per side, depending on the thickness and your preferred doneness (thinner cuts should lessen the cook-time to 60-90 seconds per side).
- Turn off the heat and allow the steak to rest for 5-10 minutes, while you make the pasta.
- Once the pasta is ready, thinly slice the steak and serve.
For the Burst Cherry Tomato Pasta
- Bring a large pot of water to a boil.
- Heat a skillet over medium low heat.
- Add olive oil and garlic to the skillet and cook for 2-3 minutes, while stirring constantly. You want to be very careful, as you do not want to burn the garlic.
- Add crushed red pepper flakes, cherry tomatoes, thyme, oregano, salt and pepper. Continue to stir and cook for another 7-10 minutes, or until the tomatoes begin to burst.
- Once the water for the pasta comes to a boil, salt the water liberally and add the pasta.
- Slightly undercook the pasta, (as it will continue to cook in the sauce) and reserve ½ cup of pasta water.
- Drain the pasta (do not rinse it) then add it to the cherry tomatoes, and toss to combine.
- Add ¼-½ cup of the reserved pasta water (which will help create the sauce) and ⅛-¼ cup grated parmesan cheese, and toss again until all the pasta is coated.
- Add pasta to a plate and serve with the thinly sliced steak.
- Top with basil and additional parmesan cheese.
Selena says
This was good! However, it was a bit dry. So I added about 1/2 cup of heavy cream and a bit more seasoning and it was great. We also opted to cook our steaks on the grill for this dinner.
Nadia Shatila says
That's a great addition!