You may also like
Categories:
garlic olive oil olive oil linguine yellow onion tomatoes nicoise olive flank steaks rosemary parsley salt cracked black pepper
Viewed: 44 - Published at: 6 years agoIngredients
- 2 garlic cloves, roasted with
- 4 tablespoons olive oil
- 4 tablespoons olive oil (that the garlic was roasted in)
- 8 ounces linguine or 8 ounces bucatini pasta
- 12 yellow onion, thin sliced
- 3 sun-dried tomatoes, thin sliced
- 14 cup nicoise olive, thin sliced
- 4 ounces flank steaks, thin sliced
- 1 tablespoon rosemary
- 1 tablespoon parsley, chopped
- 12 teaspoon sea salt
- 14 teaspoon cracked black pepper
Method
- Place garlic cloves in a small pan.
- Add 4 Tbsp extra virgin olive oil and evenly coat each clove.
- Bake at 350F for 45 minutes.
- Remove and allow to cool.
- Reserve olive oil.
- When ready to continue, cook pasta.
- Saute the tomatoes, olives, flank steak, onion and garlic in olive oil on medium high heat until the onions begin to crisp.
- When pasta is done, drain and then add to the saute.
- Add salt, pepper, rosemary and parsley leaves.
- Toss.
- Stir to make sure that the ingredients have combined and that the pasta is just about to get a little tan from cooking.
