Number of servings : 4
Prep time: 10 Minutes
Cooking time: 20 Minutes
Type of meal : | Main Courses | Main Courses
Special diet :
4 rump or sirloin steaks, trimmed of fat, about ¼ lb each
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
14 oz can chopped tomatoes
6¾ tbsp white or red wine
⅔ lb tagliatelle
1 tbsp capers, drained and rinsed
12 pitted black or green olives, halved
2 tbsp chopped fresh basil, plus basil leaves, to garnish (optional)
Rub the steaks on both sides with 1 tbsp olive oil and a little black pepper. Heat a large frying pan, then cook the steaks, in two batches if necessary, for about 2½ minutes on each side for rare, 4 minutes each side for medium, and 7 minutes each side for well done. Remove to a plate using a slotted spoon and keep warm.
Add the remaining oil to the pan, then add the onion and garlic, and cook gently for 5 minutes or until softened. Stir in the tomatoes and wine. Cook gently for 5-10 minutes, stirring occasionally to break down the tomatoes, to make a sauce.
While the sauce is cooking, cook the pasta in a pot of boiling water for 8 minutes, or according to the package instructions, until al dente. Drain. Stir the capers into the sauce with the olives and basil, and season to taste.
Return the steaks to the frying pan to heat through, spooning the sauce over the meat. Divide the pasta among four plates and add some basil leaves if you like. Serve the steak and sauce over the top.
Swap • For chopped tomatoes, use a 14-oz can chunky tomato sauce.