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Ribeye Steak Pasta Puttanesca

Joanna Cismaru, Jo Cooks
  • 30 minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

ribeye steak

1/2 tsp

salt

1/2 tsp

pepper

1 tbsp

butter (unsalted)

1 tbsp

olive oil

12 oz

pasta ((I used rigatoni))

1 tbsp

butter (unsalted)

4 cloves

garlic (minced)

1 pint

cherry tomatoes ((about 1 lb))

1/2 cup

Kalamata olives (pitted)

2 tbsp

capers (drained)

1/2 tsp

salt (or to taste)

1/4 tsp

pepper (or to taste)

1 cup

reserved pasta water

1 cup

Parmesan cheese (freshly grated)

1/4 cup

fresh parsley (chopped)