An easy, delicious and economical mid-week meal.
|1 to drizzle||Olive oil|
|300 g||Pasta shapes (Main)|
|600 g||Beef, strips (Main)|
|1 punnet||Cherry tomatoes, halved (Main)|
|½ cup||Black olives|
|2 cloves||Crushed garlic|
|1 to taste||Salt & freshly ground pepper|
|½ cup||Fresh basil|
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- ?Cook the pasta in boiling, salted water for 8 to 10 minutes until just tender to the bite. Drain well and set aside.
- At the same time, heat oil in a large frying pan and cook beef strips in two batches for 3 to 5 minutes, tossing regularly until meat is browned all over.
- Return beef to the pan, add cherry tomatoes, olives and garlic, then toss well for 2 minutes.
- Add drained pasta and season with salt and pepper. Toss well for 2 minutes to combine and heat through. Drizzle with extra olive oil and serve scattered with basil.