A simple, stunning, and scrumptious dinner! Succulent strips of beef rump are tossed in an Arrabiata sauce with silky strands of pasta. Loaded with Kalamata olives and sided with fresh salad leaves, this dish will comfort your soul and ignite your taste buds!
Beef Arrabiata Pasta
Beef Arrabiata Pasta
with Kalamata olives & fresh salad leaves
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Beef
- Cooked Chopped Tomato
- Dried Chilli Flakes
- Free-Range Beef Rump
- Fresh Chilli
- Fresh Chillies
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Italian Rub
- Onion
- Onions
- Pitted Kalamata Olives
- Salad Leaves
- Tagliatelle Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BOILING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
Beef IS BOSS
While the pasta is cooking, place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the Beef slices for 3-4 minutes per side until browned and cooked through. Remove from the pan on completion, season, and set aside.
LET’S ACE THE ARRABIATA!
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered Onion and fry for 3-4 minutes, shifting occasionally, until soft. Add the grated garlic, the rub, chilli flakes (to taste), and ½ the chopped chilli (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato. Reduce the heat to medium and leave to simmer for 3-4 minutes until slightly reduced and thickened.
ALMOST DONE…
While the sauce is simmering, rinse the parsley and the salad leaves. Pick the parsley. Set aside. When the sauce is done, season with salt, pepper, and a sweetener of choice (to taste). Add the cooked pasta to the pan of sauce along with the halved olives and the browned Beef. Toss until fully combined.
HASTA LA PASTA!
Bowl up a generous helping of the pasta Arrabiata. Sprinkle over the picked parsley and the remaining chilli (to taste). Side with the rinsed salad leaves. Great job, Chef!
BOILING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
Beef IS BOSS
While the pasta is cooking, place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the Beef slices for 3-4 minutes per side until browned and cooked through. Remove from the pan on completion, season, and set aside.
LET’S ACE THE ARRABIATA!
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered Onion and fry for 3-4 minutes, shifting occasionally, until soft. Add the grated garlic, the rub, chilli flakes (to taste), and ½ the chopped chilli (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato. Reduce the heat to medium and leave to simmer for 3-4 minutes until slightly reduced and thickened.
ALMOST DONE…
While the sauce is simmering, rinse the parsley and the salad leaves. Pick the parsley. Set aside. When the sauce is done, season with salt, pepper, and a sweetener of choice (to taste). Add the cooked pasta to the pan of sauce along with the halved olives and the browned Beef. Toss until fully combined.
HASTA LA PASTA!
Bowl up a generous helping of the pasta Arrabiata. Sprinkle over the picked parsley and the remaining chilli (to taste). Side with the rinsed salad leaves. Great job, Chef!
BOILING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
Beef IS BOSS
While the pasta is cooking, place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the Beef slices for 3-4 minutes per side until browned and cooked through. Remove from the pan on completion, season, and set aside.
LET’S ACE THE ARRABIATA!
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered Onion and fry for 4-5 minutes, shifting occasionally, until soft. Add the grated garlic, the rub, chilli flakes (to taste), and ½ the chopped chilli (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato. Reduce the heat to medium and leave to simmer for 4-5 minutes until slightly reduced and thickened.
ALMOST DONE…
While the sauce is simmering, rinse the parsley and the salad leaves. Pick the parsley. Set aside. When the sauce is done, season with salt, pepper, and a sweetener of choice (to taste). Add the cooked pasta to the pan of sauce along with the halved olives and the browned Beef. Toss until fully combined.
HASTA LA PASTA!
Bowl up a generous helping of the pasta Arrabiata. Sprinkle over the picked parsley and the remaining chilli (to taste). Side with the rinsed salad leaves. Great job, Chef!
BOILING AWAY
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking.
Beef IS BOSS
While the pasta is cooking, place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the Beef slices for 3-4 minutes per side until browned and cooked through. Remove from the pan on completion, season, and set aside.
LET’S ACE THE ARRABIATA!
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered Onion and fry for 4-5 minutes, shifting occasionally, until soft. Add the grated garlic, the rub, chilli flakes (to taste), and ½ the chopped chilli (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato. Reduce the heat to medium and leave to simmer for 4-5 minutes until slightly reduced and thickened.
ALMOST DONE…
While the sauce is simmering, rinse the parsley and the salad leaves. Pick the parsley. Set aside. When the sauce is done, season with salt, pepper, and a sweetener of choice (to taste). Add the cooked pasta to the pan of sauce along with the halved olives and the browned Beef. Toss until fully combined.
HASTA LA PASTA!
Bowl up a generous helping of the pasta Arrabiata. Sprinkle over the picked parsley and the remaining chilli (to taste). Side with the rinsed salad leaves. Great job, Chef!
Frequently Asked Questions
What is the preparation time for Beef Arrabiata Pasta?
The preparation time for Beef Arrabiata Pasta with Kalamata olives & fresh salad leaves is between 15 and 30 minutes.
What is the total time required to make Beef Arrabiata Pasta with Kalamata olives & fresh salad leaves?
The total time required to make Beef Arrabiata Pasta with Kalamata olives & fresh salad leaves is between 25 and 35 minutes.
How many servings does Beef Arrabiata Pasta provide?
4 servings
What are the main ingredients in Beef Arrabiata Pasta?
Beef, Cooked Chopped Tomato, Dried Chilli Flakes, Free-Range Beef Rump, Fresh Chilli, Fresh Chillies, Fresh Parsley, Garlic Clove, Garlic Cloves, NOMU Italian Rub, Onion, Onions, Pitted Kalamata Olives, Salad Leaves, Tagliatelle Pasta
What is the nutritional information of Beef Arrabiata Pasta?
Calories: 829, Carbs: 81 grams, Fat: grams, Protein: 51.3 grams, Sugar: 17.3 grams, Salt: 791 grams
How do I prepare Beef Arrabiata Pasta?
BOILING AWAY: Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 12-15 minutes until al dente. Drain on completion and toss through some olive oil to prevent sticking. LET’S ACE THE ARRABIATA!: Return the pan to a medium-high heat with a drizzle of oil. When hot, add the quartered onion and fry for 3-4 minutes, shifting occasionally, until soft. Add the grated garlic, the rub, chilli flakes (to taste), and ½ the chopped chilli (to taste). Fry for 1-2 minutes, until fragrant, shifting constantly. Add the cooked chopped tomato. Reduce the heat to medium and leave to simmer for 3-4 minutes until slightly reduced and thickened. ALMOST DONE…: While the sauce is simmering, rinse the parsley and the salad leaves. Pick the parsley. Set aside. When the sauce is done, season with salt, pepper, and a sweetener of choice (to taste). Add the cooked pasta to the pan of sauce along with the halved olives and the browned beef. Toss until fully combined. HASTA LA PASTA!: Bowl up a generous helping of the pasta Arrabiata. Sprinkle over the picked parsley and the remaining chilli (to taste). Side with the rinsed salad leaves. Great job, Chef! BEEF IS BOSS: While the pasta is cooking, place a deep pan over a medium-high heat with a drizzle of oil. When hot, fry the beef slices for 3-4 minutes per side until browned and cooked through. Remove from the pan on completion, season, and set aside.
What should be prepared from my kitchen to make Beef Arrabiata Pasta?
Beef, Cooked Chopped Tomato, Dried Chilli Flakes, Free-Range Beef Rump, Fresh Chilli, Fresh Chillies, Fresh Parsley, Garlic Clove, Garlic Cloves, NOMU Italian Rub, Onion, Onions, Pitted Kalamata Olives, Salad Leaves, Tagliatelle Pasta
How many calories does Beef Arrabiata Pasta have?
829 calories
How much fat content does Beef Arrabiata Pasta have?
grams
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