Creamy Sun-Dried Tomato Pasta with Steak & Basil

Ingredients

For 3 portions

• 🍝 250g penne (dry)
• 🥩 300g beef steak (raw)
• 🍅 60g sun-dried tomatoes
• 🧄 10g garlic
• 🥛 200ml heavy cream
• 🧀 50g parmesan cheese, hard
• 🏺 15ml olive oil
• 🧂 0.75 Tsp salt
• 🌿 0.5 Tsp black pepper
• 🌿 10g basil

Method

1. Take the steak out of the fridge 20 minutes before cooking. Pat it dry and season both sides with half the salt and pepper.
2. Bring a large pot of well-salted water (extra) to the boil. Cook the pasta until al dente, keeping a mugful of pasta water before draining.
3. Meanwhile, heat the olive oil in a large frying pan over high heat until smoking. Sear the steak for 2–3 minutes per side for medium-rare (adjust to your liking). Rest it on a board for 5 minutes, then slice thinly against the grain.
4. Turn the heat down to medium. Slice the sun-dried tomatoes into strips and the garlic thinly. Add both to the same pan and cook for 1 minute.
5. Pour in the cream, bring to a gentle simmer and cook for 2–3 minutes until slightly thickened. Stir in most of the grated parmesan until melted. Season with the remaining salt and pepper.
6. Add the drained pasta and a splash of pasta water and toss until the sauce is glossy and coats every piece.
7. Divide between plates, top with the steak strips and any resting juices, the remaining parmesan and torn basil. Serve immediately.