Steak and roasted veggie pasta

Recipe from: 9/1/1998 12:00:00 AM

Ingredients 18
Servings 2
Time 30 min

Ingredients

  • 1
    red pepper
  • 1
    green pepper
  • 1
    yellow pepper
  • 1
    aubergine, sliced, salted and drained
  • 60
    ml
    olive oil
  • 30
    ml
    butter
  • 350
    g
    fillet steak, cut into thin strips
  • SAUCE
  • 30
    ml
    olive oil
  • 2
    cloves garlic, crushed
  • 400
    g
    tomatoes
  • 25
    ml
    tomato paste
  • 5
    ml
    dried origanum
  • 30
    ml
    freshly chopped basil (or 5 ml dried)
  • 5
    ml
    lemon juice
  • 2
    ml
    sugar
  • salt and freshly ground black pepper
  • 200
    g
    pasta of your choice
 

Method

45 min
 
Halve and de-seed the peppers. Coat the veggies with olive oil.
Place on a baking tray and roast in a preheated oven (200 °C) for 20-30 minutes.
SAUCE:
While veggies are roasting, prepare the sauce.
Heat the oil and sauté the garlic for 1 minute. Add the remaining ingredients and allow to simmer for 10 minutes.
Season to taste. Set aside and keep warm.
Remove veggies from the oven and place the peppers in a plastic bag.
Heat the butter in a heavy-based pan and fry the meat in batches over high heat for a minute, until just cooked.
Remove the peppers from the packet and peel off the skins. Slice into strips and cut the brinjals into cubes.
Set aside in a warming drawer with the cooked meat to keep warm.
Bring a large saucepan of water to the boil. Add the pasta and cook according to packet instructions, until al dente.
Drain and divide between two serving dishes.
Top with the sauce, roasted veggies and meat.
 

Read more on: bake  |  fruit
 

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