Burst Cherry Tomato Pasta With Steak
This Cherry Tomato Pasta with Steak is super easy to make, and can be modified to accommodate any dietary requirements. It is gluten-free, dairy-free and easily comes together in under 30 minutes.
Servings: 2
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.
