Pasta Puttanesca with New York Strips and Crispy Basil
User Reviews
5
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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
Description
Pasta Puttanesca with New York Strips and Crispy Basil starts with cooking dried pasta (such as Strascinati or Orecchiette) until tender. In one skillet, steaks are seared in butter and olive oil to medium-rare, with crispy fried basil added briefly for aromatic crunch. The steaks rest while the sauce is prepared in another pan by sautéing garlic, parsley, olives, capers, anchovy paste, oregano, and crushed red pepper, then simmering with diced tomatoes.
The cooked pasta and fresh arugula are combined with the sauce, providing a bright, slightly spicy, and salty flavor profile from the olives, capers, and anchovy paste. The steaks can be sliced and served alongside or atop the pasta. The dish balances rich meat with a tangy, herbaceous sauce complemented by the fresh arugula and crispy basil for texture and freshness.
Thicker steaks may require finishing in a 450°F oven after searing to ensure even cooking. The recipe suggests using one skillet to make both sauce and steaks to reduce cleanup if not pressed for time. Parmesan garnish adds a final savory note that blends well with the flavors.
Ingredients
- 2-4 New York Strip Steaks 1 to 1 1/4-inch thick
- 2 tablespoons butter unsalted
- 3 tablespoons olive oil divided
- 1/2 cup basil roughly chopped, fresh
- salt
- black pepper
- 12 ounces dried pasta Strascinati or Orecchiette
- 1 tablespoon olive oil
- 2 cloves garlic (large) minced
- 1/3 cup Italian parsley chopped
- 1/3 cup kalamata olives pitted
- 2 tablesppons capers
- 1 teaspoon anchovy paste
- 1 teaspoon oregano dried
- 2 dashes red pepper flakes crushed
- 14 ounces diced tomatoes
- 3/4 cup arugula or spinach leaves, fresh
- 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
- For steaks thicker than 1 1/2 inches, sear one side then finish in a 450°F oven for even cooking.
- You can prepare both the steaks and the sauce in a single skillet to minimize cleanup if time permits.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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