Tagliatelle with steak and paprika tapenade

Name: tagliatelle with steak and paprika tapenade
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 toe garlic; 2 el traditional olive oil; 640 g steak at room temperature; 2 tl smoked paprika; 310 g roasted red and yellow pepper strips in pot; 165 g fresh green olives with white cheese; 500 g fresh tagliatelle bake at 250 g; 2 zucchini

Italian pasta with zucchini, steak strips and paprika tapenade.

Ingredients

Kitchen Stuff

1 blender

Directions

For the pasta, bring a large pan of water with salt, if necessary, to the boil.
Clean the garlic and cut finely. Heat the oil in a frying pan. Sprinkle the steak to taste with the paprika, pepper and salt.
Fry the steak for 6 minutes on medium heat. Turn halfway and fry ⅔ of the garlic. Remove from the pan and rest for 5 minutes on a plate under aluminum foil or a lid. Cut into strips.
Meanwhile, let the peppers drain and put the olives with white cheese and oil from the bowl and the rest of the garlic in a high cup and puree with the hand blender to a tapenade. Season with pepper.
When the water is boiling, put the pasta in the pan and boil for 4 minutes until done.
Wash the zucchini and scrape the zucchini with a cheese slicer into thin ribbons.
Put the courgette ribbons in a colander and pour the pasta over it. Spoon the pasta and zucchini into a bowl and pour in the pepper tapenade.
Season with pepper and salt. Spread the pasta, zucchini and steak on the plates. Serve immediately.