Tagliatelle with steak

Name: tagliatelle with steak
Cook time: 15 min
Total time: 15 min
Yield: 1
Cuisine: Italian
Ingredients: 100 g tagliatelle; 1 el unsalted butter or margarine; 1 bullet steak at room temperature; 125 g Cherry tomatoes; 3 el fresh red pesto tray; 8 black olives without pit; 6 leaf fresh basil

Pasta with steak, red pesto, cherry tomatoes and black olives.

Ingredients

Kitchen Stuff

aluminium foil

Directions

Cook the tagliatelle al dente according to the instructions on the package.
Heat the butter in a small frying pan. As soon as the foam is almost pulled out, put the steak in a pan and bake on high heat on each side for 1 min.
Lower the heat and cook for 1-2 minutes, until the meat is rosé inside.
Place the steak on the cutting board, sprinkle with salt and pepper and let rest under aluminum foil.
Halve the to and fry in the remaining shortening 2 min.
Drain the tagliatelle, store 2 tablespoons of cooking water. In a bowl, stir the pesto with the cooking liquid.
Mix the pasta with the pesto and season with salt and pepper.
Cut the olives coarsely. Carefully pour the to and the olives through the tagliatelle and warm for a while.
Halve the steak and cut into slices.
Put the tagliatelle in a deep plate and put the slices of steak on it. Tear the basil coarsely above the pasta.