Ribeye Steak Pasta Puttanesca Recipe – Step by Step Guide:- After following this recipe for Ribeye Steak Pasta Puttanesca, you will be able to indulge in a delectable combination of tastes that will leave you wanting more. In this recipe, the tenderness of ribeye steak and the aggression of a traditional puttanesca sauce are blended, resulting in a dish that is not only delectable but also historically significant.
Ribeye Steak Pasta Puttanesca Recipe – Step by Step Guide
The dish is a combination of the two. When you have a want for something that is both savory and satisfying, this recipe is ideal for gratifying that craving. It is also suitable for any other occasion.
Ingredients
- 2 rib eye steaks (about 8 ounces each)
- 8 ounces of pasta (spaghetti or linguine works well)
- 1 can (14 ounces) of diced tomatoes
- 1/4 cup of pitted Kalamata olives, chopped
- 2 tablespoons of capers, rinsed
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Also see : Beef Empanada Recipe – Learn with Experts
Instructions
The pasta should be cooked until it reaches the al dente stage, as directed on the packet. Drain, then set aside for later use. Add a liberal amount of salt and black pepper to the rib eye steaks before cooking them. In a skillet, bring one tablespoon of olive oil to a temperature of medium-high to simmer.
Cook the steaks until they reach the amount of doneness that you like, which should take around three to four minutes per side for medium-rare. Wait a few minutes before slicing after removing the meat from the skillet and allowing it to rest. Add the remaining tablespoon of olive oil to the skillet that you are using initially.
Approximately one minute after adding the minced garlic and red pepper flakes, saute the mixture until it becomes fragrant. Add the chopped olives, capers that have been rinsed, and diced tomatoes, along with their juices. Stir to combine. After around five minutes of cooking, the flavours should have had time to combine.
To ensure that the pasta is evenly coated with the sauce, add it to the skillet with the sauce and toss it. In the event that you so wish, serve the pasta with sliced rib eye steak on top, and garnish it with chopped parsley and grated Parmesan cheese respectively.
Nutrition
- Calories: 600 kcal
- Fat: 25 g
- Carbohydrates: 50 g
- Protein: 45 g
- Fiber: 5 g
- Sugar: 5 g
- Sodium: 800 mg
Tips
Before cooking the rib eye steaks, you can marinate them for a few hours in a mixture of olive oil, minced garlic, and Italian herbs. This will give the steaks a more robust flavour. Do not hesitate to modify the quantity of red pepper flakes in accordance with your personal choice for a spicy sensation.
It is important to avoid overcooking the steak; it should be juicy and tender. After it has been cooked, allowing it to rest helps to preserve its juices.
For this recipe, you can use steak that has already been cooked or even meat that has been left over if you are pressed for time.
FAQ
Q.1) Can I use a different cut of steak for this recipe?
Even though rib eye steak contributes a flavourful flavour to the dish, you have the option of substituting it with other cuts of steak, such as strip steak or sirloin, if you like.
Q.2) Can I make this dish vegetarian?
You may make a vegetarian version of spaghetti puttanesca by omitting the steak and adding more olives and capers for flavour. Alternatively, you can replace the steak with grilled portobello mushrooms for a meatier texture. Both of these options are possible.
Q.3) How long will leftovers last?
Any leftovers can be kept in the refrigerator for up to three days if they are stored in an airtight container. In order to serve, reheat the dish in a microwave or on the stove top in a gentle manner.
