Pasta with Beef Fillet and Tomatoes
Pasta with beef fillet and tomatoes is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g Reginette
- 400 g cocktail tomatoes
- 100 g black olives (pitted)
- 2 tbsp capers
- 4 slices beef fillet (about 150 g each)
- 100 g sun‑dried tomatoes (marinated)
- 1 garlic clove (finely chopped)
- 4 tbsp olive oil
- Salt
- ground pepper
Instructions
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1.
Cook the Reginette in plenty of salted water according to package instructions until al dente.
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2.
Wash and halve the cocktail tomatoes.
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3.
Quarter the olives.
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4.
Pat the beef fillet flat, spread the chopped sun‑dried tomatoes on each slice, roll up, and secure with a toothpick. Fry in 2 tbsp hot oil, turning occasionally for about 4–5 minutes on all sides. Season with salt and pepper.
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5.
Sauté the tomatoes, capers, garlic, and olives in the remaining oil, then stir in the nearly drained pasta. Season with salt and pepper to taste. Plate on warmed dishes and serve with the sliced beef rolls (toothpicks removed).
