Beef and tomato rotini

A simple and speedy weeknight pasta dish.
recipes, pasta, beef
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Recipe from: 25 June 2015
Preparation time: 10 min
Cooking time: 20 min


  • 2
    cooked rotini pasta
  • 15
    olive oil
  • 300
    rump steak, cut into strips
  • salt and black pepper to season
  • 4
    ripe tomatoes, blanched and chopped
  • 1
    can tinned tomatoes
  • 2
    tomato purée
  • handful fresh rosemary, finely cut
  • handful fresh thyme, finely cut
  • roasted cherry tomatoes to serve
  • fresh basil to serve
  • feta cheese, to serve
Servings: Change Serving



Heat the olive oil in a grill pan. Sear the steak to medium rare. Set aside.

In a pot, add the blanched tomatoes, tinned tomatoes, tomato purée and herbs. Simmer for 15 minutes.

To serve, mix the sliced meat with the tomato sauce and add the pasta.

Serve with basil, add the crumbled feta cheese and roasted cherry tomatoes.

Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here.
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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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