Description
A savory Ribeye Steak Pasta Puttanesca combining perfectly seared ribeye steak with a tangy and salty Puttanesca sauce made from cherry tomatoes, Kalamata olives, and capers, tossed with rigatoni pasta and finished with Parmesan cheese and fresh parsley. This easy 30-minute dish delivers rich flavors and a satisfying meal for four.
Ingredients
Steak and Seasoning
- 1½ pound ribeye steak
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
Pasta and Sauce
- 12 ounce rigatoni pasta
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 pint cherry tomatoes (about 1 lb)
- ½ cup Kalamata olives, pitted
- 2 tablespoon capers, drained
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 cup reserved pasta water
- 1 cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente. Drain in a colander and rinse under cold water to stop further cooking. Reserve about 1 cup of the pasta water.
- Season the steak: Generously season both sides of the ribeye steak with salt and pepper to enhance the meat’s flavor.
- Heat the skillet and sear the steak: Place a skillet over high heat and add butter and olive oil. Once the butter melts and the pan is very hot with wisps of smoke, add the steak. Cook the first side for 5 minutes, then flip and cook the other side for 5 minutes to achieve a medium-rare to medium doneness (adjust timing for preference).
- Rest the steak: Transfer the steak to a cutting board or plate and cover loosely with aluminum foil. Let it rest for 5 to 10 minutes to allow the juices to redistribute, resulting in a juicier steak.
- Prepare the sauce base: Drain any excess fat from the skillet and add another tablespoon of butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Add tomatoes and olives: Stir in cherry tomatoes, Kalamata olives, and capers. Season with salt and pepper. Sauté for approximately 2 minutes until the tomatoes soften and their skins begin to wrinkle slightly.
- Combine pasta and sauce: Add the cooked rigatoni, reserved pasta water, freshly grated Parmesan cheese, and chopped parsley to the skillet. Toss everything together until the cheese melts and the sauce coats the pasta evenly.
- Slice the steak: Remove the foil from the rested steak and slice it thinly across the grain using a sharp knife for maximum tenderness.
- Serve: Arrange the sliced steak over the pasta and serve immediately while warm.
Notes
- Cooking times for the steak are based on medium-rare to medium; adjust as needed for preferred doneness.
- Resting the steak before slicing is crucial for juicy, tender meat.
- Using reserved pasta water helps achieve a silky sauce texture that clings well to the pasta.
- Feel free to substitute rigatoni with other pasta shapes like penne or fusilli.
- Freshly grated Parmesan yields better flavor and texture than pre-grated cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian