#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.