Friday, October 7, 2011


2 tbsp extra virgin olive oil
l 3/4 lb (300g) rump steak, cut into strips 2in (5cm) long and 1/2 (1cm) wide
1 - 14oz (400g) can chopped Italian plum tomatoes
2 garlic cloves, crushed
2 tsp fresh oregano or 1 tsp dried
2 tbsp capers, drained and rinsed
4 tbsp pitted, sliced black olives
1 lb (500g) dried pasta
1 tbsp finely chopped fresh flat-leaf parsley

Heat oil in a skillet. Add steak and cook over high heat until browned all over, 3 minutes. Remove from skillet with slotted spoon, cover to keep warm, and reserve. Reduce heat to medium high. Add tomatoes, garlic, oregano, capers, and olives. Simmer rapidly, stirring occasionally, until thickened, 10 minutes. Remove pan from heat. Return steak to the skillet to keep warm. Meanwhile, cook pasta in a large pot of boiling, salted water. Drain. Add pasta with parsley to the hot sauce. Toss well to coat. Serve immediately.


Strands - spaghetti, spaghettini.

This sauce is so called because it contains oregano which, with tomato, is one of the traditional ingredients for pizza.

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