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Pasta with Beef Capers and Olives

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Serves: 4
2 tbsp olive oil
300g / 11 oz rump steak, trimmed and cut into strips
4 spring onions, trimmed and sliced
2 garlic cloves, peeled and chopped
2 courgettes, trimmed and cut into strips
1 red pepper, deseeded and cut into strips
2 tsp freshly chopped oregano
2 tbsp capers, drained and rinsed
4 tbsp pitted black olives, sliced
400 g can chopped tomatoes
salt and freshly ground black pepper
450g / 1 Ib fettuccine
1 tbsp freshly chopped parsley, to garnish

Heat the olive oil in a large frying pan over a high heat. Add the steak and cook, stirring, for 3-4 minutes, or until browned. Remove from the pan using a slotted spoon and reserve.

Lower the heat, add the spring onions and garlic to the pan and cook for 1 minute. Add the courgettes and pepper and cook for 3-4 minutes.

Add the oregano, capers and olives to the pan with the chopped tomatoes. Season to taste with salt and pepper, then simmer for 7 minutes, stirring occasionally. Return the beef to the pan and simmer for 3-5 minutes, or until the sauce has thickened slightly.

Meanwhile, bring a large pan of lightly salted water to a rolling boil. Add the pasta and cook according to the packet instructions, or until 'al dente'.

Drain the pasta thoroughly. Return to the pan and add the beef sauce. Toss gently until the pasta is lightly coated. Tip into a warmed serving dish or on to individual plates. Sprinkle with chopped parsley and serve immediately.

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