Herby Steak Sauce | Easy Pasta Recipes
The combination of fresh herbs, sunblush tomatoes and capers makes this steak sauce an indulgent dish that is sure to delight the taste buds.
- 1 tablespoon chopped rosemary
- 2 tablespoons chopped flat leaf parsley, plus extra to serve
- 2 garlic cloves, crushed
- 4 sunblush tomatoes or sun-dried tomatoes
- 2 teaspoons salted capers, rinsed well
- 8 minute steaks, 50 g each
- 1 tablespoon olive oil
- 2 x 400-g tins plum tomatoes
- 300 g dried pasta, such as conchiglie or rigatoni
- Sea salt and freshly ground black pepper
- #The combination of fresh herbs, sunblush tomatoes and capers makes this steak sauce an indulgent dish that is sure to delight the taste buds.# Put the rosemary, parsley, garlic, sunblush or sun-dried tomatoes and capers into a food processor and process until finely chopped.
- Put the steaks flat onto a work surface and sprinkle lightly with salt and pepper. Spread the herb mixture evenly over each steak and roll up tightly, tying string around the middle to secure.
- Heat the oil until very hot in a large frying pan, add the rolled steaks and cook for 2-3 minutes until browned all over. Add the tinned tomatoes and salt and pepper to taste. Cover and simmer for 1 hour, then remove the lid and cook for a further 20 minutes until the meat is tender and the sauce has thickened.
- Bring a large pan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions.
- Transfer the steaks from the sauce to a chopping board. Discard the string, then cut each steak crossways into chunky slices.
- Drain the pasta and return it to the warm pan. Add the sauce and steak to the pasta and toss to mix. Divide between 4 serving bowls or plates, top with parsley and serve.