Succulent ostrich strips are smothered in a tomato sauce and then loaded with green pepper & penne pasta. Garnish it with fresh basil and there you go, Chef! Oh so easy.
Green Pepper & Ostrich Pasta
Green Pepper & Ostrich Pasta
with fresh basil, penne pasta & cooked chopped tomato
Hands on Time: 30 - 45 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cooked Chopped Tomato
- Fresh Basil
- Green Bell Pepper
- Green Bell Peppers
- NOMU Italian Rub
- Onion
- Onions
- Ostrich
- Ostrich Strips
- Penne Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PENNE FOR YOUR THOUGHTS
Bring a pot of salted water to the boil for the pasta. When boiling, cook the pasta for 10-15 minutes until al dente. Drain, reserving 1 cup of pasta water, and toss through some olive oil to prevent sticking.
OKIDOKI ON THE OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, add the ostrich strips and brown for 1-2 minutes, shifting occasionally. Once browned, remove from the pan, season, and set aside.
CRUNCHY BITS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and the pepper strips. Fry for 3-4 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting occasionally.
GO, GO, TOMATO
When the rub is fragrant, add the cooked chopped tomato and 100ml of pasta water. Simmer for 8-10 minutes until reduced and thickened. In the final minute, add the browned ostrich, the cooked pasta, salt, pepper, and a sweetener of choice. Mix until combined, adding a splash of the pasta water if it’s too thick.
PASTA DINNER
Dish up the loaded penne pasta. Sprinkle over the torn basil. Divine, Chef!
Penne Pasta - 125g
Ostrich Strips - 150g
Onion - 1
Green Bell Pepper - 1
NOMU Italian Rub - 5ml
Cooked Chopped Tomato - 100g
Fresh Basil - 4g
PENNE FOR YOUR THOUGHTS
Bring a pot of salted water to the boil for the pasta. When boiling, cook the pasta for 10-15 minutes until al dente. Drain, reserving 1 cup of pasta water, and toss through some olive oil to prevent sticking.
OKIDOKI ON THE OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, add the ostrich strips and brown for 1-2 minutes, shifting occasionally. Once browned, remove from the pan, season, and set aside.
CRUNCHY BITS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and the pepper strips. Fry for 3-4 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting occasionally.
GO, GO, TOMATO
When the rub is fragrant, add the cooked chopped tomato and 200ml of pasta water. Simmer for 8-10 minutes until reduced and thickened. In the final minute, add the browned ostrich, the cooked pasta, salt, pepper, and a sweetener of choice. Mix until combined, adding a splash of the pasta water if it’s too thick.
PASTA DINNER
Dish up the loaded penne pasta. Sprinkle over the torn basil. Divine, Chef!
Penne Pasta - 250g
Ostrich Strips - 300g
Onion - 1
Green Bell Pepper - 1
NOMU Italian Rub - 10ml
Cooked Chopped Tomato - 200g
Fresh Basil - 8g
PENNE FOR YOUR THOUGHTS
Bring a pot of salted water to the boil for the pasta. When boiling, cook the pasta for 10-15 minutes until al dente. Drain, reserving 2 cups of pasta water, and toss through some olive oil to prevent sticking.
OKIDOKI ON THE OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, add the ostrich strips and brown for 1-2 minutes, shifting occasionally. Once browned, remove from the pan, season, and set aside.
CRUNCHY BITS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and the pepper strips. Fry for 4-5 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting occasionally.
GO, GO, TOMATO
When the rub is fragrant, add the cooked chopped tomato and 300ml of pasta water. Simmer for 10-12 minutes until reduced and thickened. In the final minute, add the browned ostrich, the cooked pasta, salt, pepper, and a sweetener of choice. Mix until combined, adding a splash of the pasta water if it’s too thick.
PASTA DINNER
Dish up the loaded penne pasta. Sprinkle over the torn basil. Divine, Chef!
Penne Pasta - 375g
Ostrich Strips - 450g
Onions - 2
Green Bell Peppers - 2
NOMU Italian Rub - 15ml
Cooked Chopped Tomato - 300g
Fresh Basil - 12g
PENNE FOR YOUR THOUGHTS
Bring a pot of salted water to the boil for the pasta. When boiling, cook the pasta for 10-15 minutes until al dente. Drain, reserving 2 cups of pasta water, and toss through some olive oil to prevent sticking.
OKIDOKI ON THE OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, add the ostrich strips and brown for 1-2 minutes, shifting occasionally. Once browned, remove from the pan, season, and set aside.
CRUNCHY BITS
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the sliced onion and the pepper strips. Fry for 4-5 minutes until soft, shifting occasionally. Add the rub and fry for 1-2 minutes until fragrant, shifting occasionally.
GO, GO, TOMATO
When the rub is fragrant, add the cooked chopped tomato and 400ml of pasta water. Simmer for 10-12 minutes until reduced and thickened. In the final minute, add the browned ostrich, the cooked pasta, salt, pepper, and a sweetener of choice. Mix until combined, adding a splash of the pasta water if it’s too thick.
PASTA DINNER
Dish up the loaded penne pasta. Sprinkle over the torn basil. Divine, Chef!
Penne Pasta - 500g
Ostrich Strips - 600g
Onions - 2
Green Bell Peppers - 2
NOMU Italian Rub - 20ml
Cooked Chopped Tomato - 400g
Fresh Basil - 15g
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