Pasta alla Crudaiola with a Twist

A traditional Italian pasta dish that is made with a no cook sauce that’s light, vibrant, and packed with flavour. Fresh seasonal vegetables like cherry tomatoes , drizzled with olive oil and sprinkled with fragrant herbs like thyme and basil. By the time the pasta is ready, dinner is ready. Here is the twist, add perfectly grilled steak, sliced thinly on top of the pasta, elevating the dish with its rich and savoury flavours. This delightful meal not only satisfies your hunger but also captures the essence of summer dining—a perfect balance of freshness and heartiness that can be served as a quick weeknight meal or causal dinning with friends.

Here is what you will need to make it:

For the Pasta:

1 lb Penne
1 lb cherry tomatoes, quartered
2 cloves garlic, minced
Fresh basil, torn
Olive oil
Salt & black pepper
Parmesan greated

For the Steak:

1 T-bone steak
1 tbsp olive oil
Salt & pepper

Here is how to make it:

Preheat your BBQ for the steak.
Season the steak with olive oil, salt and pepper on both sides.
When the BBQ is ready grill your steak to your preferred doneness, tent and rest the steak until the pasta is cooked to seal in the juices.
Meanwhile, bring a large pot of salted water to a boil and cook the penne until al dente.
While the pasta cooks, add the cherry tomatoes, garlic, olive oil, basil, salt, and pepper to a large bowl. Toss to combine.
Slice the steak into thin strips. Set aside.
When the pasta is ready, transfer it directly to the bowl while still hot.
Toss everything in the bowl together until the tomatoes soften slightly and release their juices.
Finish with plenty of grated parmesan.
Top with the steak strips and serve while the pasta is still warm.