There’s nothing quite as enjoyable as tucking into a Ribeye Steak Pasta Puttanesca. This dish is a delightful medley of prime ribeye steak and spaghetti dressed in a tangy, salty, and spicy Puttanesca sauce that is to die for. Packed full of big, bold flavors and indulgent textures, this ribeye steak pasta is perfect for that special weekend dish or when you’re celebrating a special occasion.
Trust me, anyone who loves pasta and meat is going to be all over this dish. So why not throw an Italian night with a twist at your house?
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6 portions
Yield: 1 pan of scrumptious Ribeye Steak Pasta Puttanesca
Now that you have a feel for this glorious dish, let���s get started on how you can whip it up yourself ��� right in your own kitchen.
Ingredients & Equipment You’ll Need
- 2 large Ribeye Steaks
- 500g Spaghetti
- 5 cloves of garlic
- 1 can of diced tomatoes
- 1/2 cup of Kalamata olives
- 3 tbsp of capers
- 1 tsp crushed red pepper flakes
- 1/2 cup chopped fresh parsley
- 2 tbsp Olive oil
- Salt and Pepper to taste
You’ll also need a good knife, a cooking pan, a pot, and a serving dish.
The ribeye steak we’re using gives us that wonderful, juicy, and tender bite. The capers, crushed red pepper flakes and Kalamata olives infuse this dish with a robust and fiery flavor profile that’s simply irresistible.
How To Make Ribeye Steak Pasta Puttanesca
- First, start by heating up your pan with olive oil. Season the steak with salt and pepper and sear it on both sides until it’s cooked to your desired doneness. Let it rest and slice it thin.
- In the same pan, add garlic and red pepper flakes, cook until the garlic is golden. Add the diced tomatoes, olives, and capers, let the sauce simmer until it thickens.
- Cook the spaghetti according to the package instructions. Once done, drain the pasta, and add it to the pan with the sauce. Toss until the pasta is well coated.
- Plate the pasta, top with slices of steak and sprinkle chopped fresh parsley. Serve immediately!
Tips For The Best Results
- Use fresh ingredients.
- Don���t over-cook the pasta, it should be al dente.
Storage Tips
- Store Leftovers in an airtight container.
- Refrigerate for up to 3 days.
Frequently Asked Questions
Q: Can I use different kinds of meat?
A: Yes, you can replace the ribeye with chicken or ground meat.
Q: What if I can’t find kalamata olives?
A: You can use regular black olives.
Q: Can I make it ahead?
A: Yes, just cook the pasta and sauce separately. Combine when you’re ready to serve.
Nutritional Facts of Ribeye Steak Pasta Puttanesca
This dish provides about 500 calories per serving, 22g of protein, and 35g of carbohydrates. It also provides essential nutrients like iron and calcium.
If you ask me, Ribeye Steak Pasta Puttanesca beautifully marries a robust Italian classic with indulgent steak. It’s a festive, sumptuous dish that is sure to impress. Pair it with a nice glass of red wine for an exquisite dining experience. Enjoy!
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