Steak & Tomato-Basil Pasta
6 beef tenderloin steaks or
3 boneless beef top loin steaks,
cut 1-inch thick
1 pound uncooked penne or mostaccioli pasta
1/3 cup thinly sliced fresh basil or
2 teaspoons dried basil
1/4 cup freshly grated Romano or
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 cup chopped onion
3 large cloves garlic, crushed
6 cups chopped plum tomatoes
(approximately 3 3/4 pounds)
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1. Cook pasta according to package directions; keep warm.
2. Meanwhile in large saucepan or Dutch oven,
heat oil over medium heat
Add onion and garlic;
cook and stir until tender.
Add remaining sauce ingredients.
Bring to a boil;
reduce heat to low.
Simmer, uncovered, 10 minutes, stirring occasionally.
3. Place beefsteaks on grid over medium, ash-covered coals.
Grill steaks, uncovered, 13 to 15 minutes
(15 to 18 minutes for toploin steaks)
for medium rare to medium doneness, turning once.
Season with salt and pepper.
Trim fat from steaks.
(Cut top loin steaks crosswise in half).
4. Combine tomato sauce, basil, cheese and pasta;
toss to coat.
Serve steaks with pasta.
Makes 6 servings
(serving size: 1 steak and 2 1/3 cup pasta)