Pasta Puttanesca with New York Strips and Crispy Basil
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
769 kcal
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Course
Main Course
Pasta Puttanesca with New York Strips and Crispy Basil
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Fresh, herbs, lots of briny olives and capers, tomatoes...what's not to love about Pasta Puttanesca?
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Ingredients
- 2-4 New York Strip Steaks 1 to 1 1/4-inch thick
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil divided
- 1/2 cup roughly chopped fresh basil
- salt and pepper
- 12 ounces dried pasta Strascinati or Orecchiette
- 1 tablespoon olive oil
- 2 cloves garlic (large) minced
- 1/3 cup chopped Italian parsley
- 1/3 cup pitted kalamata olives
- 2 tablesppons capers
- 1 teaspoon anchovy paste
- 1 teaspoon dried oregano
- 2 dashes crushed red pepper flakes
- 14 ounces diced tomatoes
- 3/4 cup fresh arugula or spinach leaves
- parmesan for garnish
Instructions
- Boil the pasta as directed on the package. Drain and set aside.
- Heat two large skillets—one to high heat, and one to medium. The skillet over high heat is for the steak. Add the butter and 2 tablespoons oil to the skillet. Salt and pepper the steaks.
- Drop the basil leaves into the hot butter and oil; flash fry for 30 seconds to 1 minute. Watch out—the fat will pop as the moisture is released from the basil. When the leaves look crispy, but still green, remove them with a slotted spoon and place them on a paper towel.
- Next add the steaks to the skillet. Sear for 4 minutes per side, for medium-rare. Remove from the pan and tent with foil. Let the steaks rest for 5-10 minutes.
- Meanwhile, add 1 tablespoon of oil to the second skillet over medium heat. When the oil is hot, add the garlic, parsley, olives, capers, anchovy paste, oregano, and red pepper. Sauté for 3 minutes.
- Then add the tomatoes and simmer another 5 minutes. Toss the pasta and arugula into the sauce. Toss until the pasta warms through. You shouldn’t need to salt this, because of the briny ingredients.
- You can serve each person a whole steak, but for my family I usually just buy 2 large steaks and slice them on the bias. I fan them out next to the pasta. Serve the steaks drizzled with pan juices and topped with crispy basil leaves!
Notes
- If your steaks are thicker than 1 1/2 inches, it can be hard to pan sear them perfectly. Preheat your oven to 450 degrees F. Then sear the first side for 4 minutes. Turn the steaks over and place the pan in the oven for about 6 minutes for medium-rare. This will ensure you don’t have a crispy outside and raw inside!
- Save a skillet! If you are not in a hurry, you can make both the steaks and the sauce in one skillet to reduce clean-up.
Nutrition Information
Show Details
Serving
1serving
Calories
769kcal
(38%)
Carbohydrates
70g
(23%)
Protein
36g
(72%)
Fat
39g
(60%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
21g
Trans Fat
1g
Cholesterol
85mg
(28%)
Sodium
331mg
(14%)
Potassium
766mg
(22%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1179IU
(24%)
Vitamin C
17mg
(19%)
Calcium
98mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 769 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 769kcal | 38% |
| Carbohydrates | 70g | 23% |
| Protein | 36g | 72% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Sodium | 331mg | 14% |
| Potassium | 766mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1179IU | 24% |
| Vitamin C | 17mg | 19% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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