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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from a local Italian restaurant where it is one of the specialties of the house. Ingredients:
2 garlic cloves, roasted with |
4 tablespoons olive oil |
4 tablespoons olive oil (that the garlic was roasted in) |
8 ounces linguine or 8 ounces bucatini pasta |
1/2 yellow onion, thin sliced |
3 sun-dried tomatoes, thin sliced |
1/4 cup nicoise olive, thin sliced |
4 ounces flank steaks, thin sliced |
1 tablespoon rosemary |
1 tablespoon parsley, chopped |
1/2 teaspoon sea salt |
1/4 teaspoon cracked black pepper |
Directions:
1. Place garlic cloves in a small pan. Add 4 Tbsp extra virgin olive oil and evenly coat each clove. Bake at 350F for 45 minutes. Remove and allow to cool. Reserve olive oil.
2. When ready to continue, cook pasta.
3. Sauté the tomatoes, olives, flank steak, onion and garlic in olive oil on medium high heat until the onions begin to crisp.
4. When pasta is done, drain and then add to the saute. Add salt, pepper, rosemary and parsley leaves.
5. Toss. Stir to make sure that the ingredients have combined and that the pasta is just about to get a little tan from cooking.
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