Steak Farfalle Pasta with Mediterranean Spices
Savoury steak, bow tie pasta and aromatic Mediterranean spices come together in this satisfying farfalle dinner, bringing hearty texture and plenty of flavour to family pasta night.
This steak farfalle pasta with Mediterranean spices brings hearty flavour to a comforting pasta dinner. Savoury steak pairs with bow tie pasta and an aromatic spice blend that gives the dish its character. The folds of the farfalle catch the seasoning, making each forkful satisfying. Serve it for a relaxed family supper or a weekend dinner when you fancy a change from your usual pasta.
Steak Pasta with Mediterranean Flavour
Steak farfalle pasta combines savoury beef, bow tie noodles and Mediterranean spices in a hearty, flavourful meal. The pasta’s folded shape adds texture alongside the steak, giving each bite a satisfying balance. Familiar ingredients with a little extra character from the seasoning.
Why Farfalle Works with Steak
Farfalle has enough structure to hold its own alongside pieces of steak. Its pinched centre stays firmer than the thinner edges, so taste a piece before draining rather than judging by appearance alone. Keeping the pasta al dente gives the finished dish a pleasant bite.
A Hearty Pasta Dinner to Share
Serve this Mediterranean spiced steak pasta for a relaxed Friday dinner, a family Sunday supper or a casual evening with friends. It feels substantial enough for cooler weather and suits a simple green salad alongside. Bring it to the table freshly tossed for the nicest texture.
How to Make Steak Farfalle Pasta with Mediterranean Spice Blend
Bow Tie Pasta for Mediterranean Steak Farfalle
Black and cream farfalle brings a striking contrast to this Mediterranean steak pasta. The ruffled edges and folded centres give the dish plenty of texture while catching the sauce and seasoning. Follow the package cooking directions, then taste a piece to check the thicker centre before draining. Aim for a firm but tender bite so the bow ties hold their shape when tossed with the steak.
Cook the Farfalle Until Just Tender
The two-colour bow tie pasta cooks in bubbling water before joining the steak and Mediterranean seasoning. Stir gently after adding the farfalle to keep the pieces from sticking together, especially where the folds overlap. As it approaches the package cooking time, check the pinched centre for doneness. Before draining, reserve a little pasta water to help loosen the sauce when bringing everything together.
Finish Steak Farfalle with Chilli Threads
Fine red chilli threads add a colourful finishing touch to this Mediterranean steak farfalle. Their delicate strands stand out against the bow tie pasta without hiding the ingredients underneath. Separate a small pinch with dry fingers and arrange it loosely over each serving just before bringing the bowls to the table. Start sparingly and taste your chilli threads first, as their heat can vary.
My Kitchen Tip for Tender Steak Pasta
I prefer to slice the cooked steak across the grain before adding it to the farfalle. Look for the lines running through the meat, then cut across them to shorten the fibres and make each piece easier to chew. Have the pasta and sauce ready first, and fold the sliced steak through near the end, just long enough to warm it. Prolonged simmering can firm up the meat, especially with thinner slices.
Steak Farfalle Pasta with Mediterranean Spice Blend
Equipment
- Large pot, for cooking the squid ink farfalle pasta
- Colander, for draining the pasta
- Large skillet or sauté pan, for searing the steak and tossing the pasta
- Tongs or wooden spoon, for stirring and coating the farfalle
- Cutting board, for slicing the steak and vegetables
- Sharp knife, for cutting the steak, celery, onion and garlic
- Measuring spoons, for the Mediterranean spice blend
- Measuring cup, for reserving pasta water
- Small bowl, for mixing the dried Mediterranean pasta spices
- Paper towel, for patting the steak dry before searing
Ingredients
- 8.8 oz farfalle pasta durum wheat semolina with squid ink / 250 g
- 10-12 oz steak sirloin or striploin, cut into bite-size pieces
- 2 tablespoons olive oil divided
- 1 tablespoon butter for finishing
- 2 celery ribs sliced
- 1 medium carrot shredded or finely julienned
- ½ small onion thinly sliced
- 2 garlic cloves minced
- ½ cup pasta water reserved
- 1 tablespoon lemon juice fresh
- 2 tablespoons parsley chopped
- ½ teaspoon salt for steak
- ½ teaspoon black pepper for steak
- chilli threads optional
Mediterranean Spice Blend for the Pasta
- 1 teaspoon parsley dried
- 1 teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon garlic flakes dried
- ½ teaspoon onion flakes dried
- ½ teaspoon red pepper flakes crushed
- ½ teaspoon tomato flakes dried
- ¼ teaspoon thyme dried
- ¼ teaspoon black pepper ground
- ¼ teaspoon salt fine
Instructions
- Bring a large pot of salted water to a boil. Add the squid ink farfalle and cook until just tender. Reserve ½ cup pasta water, then drain.
- Pat the steak dry with paper towel. Season with salt and black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak in a single layer and sear for 2–3 minutes per side, until browned. Remove from the skillet and set aside.
- Lower the heat to medium. Add the remaining 1 tablespoon olive oil, celery, carrot and onion. Cook for 3–4 minutes, stirring up the browned bits from the pan.
- Add the garlic and cook for 30 seconds, just until fragrant.
- Add the cooked farfalle, butter, Mediterranean spice blend and ¼ cup reserved pasta water. Toss gently until the pasta is glossy and coated with the herbs and spices.
- Add the steak back to the skillet and toss gently. Add more pasta water if the pasta looks dry.
- Finish with lemon juice, chilli threads and chopped parsley. Taste and adjust with more salt or black pepper if needed.
Notes
- The squid ink farfalle pasta gives this steak pasta dinner its bold black-and-cream look. The flavour is still mild, very close to regular bow tie pasta, so it works well with steak, vegetables and Mediterranean spices.
- The black colour in the pasta comes from squid ink, and one of the nicest things is that the colour does not fade when cooked. It stays dramatic and makes the finished pasta bowl look special.
- Cook the farfalle in a large pot of salted boiling water and stir it right after adding it to the pot. Bow tie pasta can stick at the pinched centre, so this small step helps the pasta cook evenly.
- A small drizzle of olive oil can be added to the pasta water to help prevent sticking, especially with this decorative squid ink bow tie pasta. Still stir it well, because stirring is what really keeps the farfalle separated.
- The Mediterranean spice blend is meant to season the pasta, not the steak. Keeping the steak simple with salt and black pepper lets the herb-coated farfalle stand out.
- The spice blend includes dried parsley, oregano, basil, garlic flakes, onion flakes, red pepper flakes, dried tomato, thyme, black pepper and salt. It gives the pasta a savoury, herby flavour without needing a heavy sauce.
- Reserve some pasta water before draining. The starchy water helps the olive oil, butter and Mediterranean spices cling to the farfalle and keeps the pasta glossy instead of dry.
- The celery adds a nice little crunch to this Mediterranean steak pasta. I would not overcook it because that bit of texture works really well with the tender pasta and seared steak.
- Pat the steak dry before searing. This helps the steak brown better and gives the skillet those flavourful bits that season the vegetables and pasta.
- Add the chili threads garnish at the very end, right before serving. They add colour, a mild chili flavour and a pretty restaurant-style finish without overpowering the pasta.
- This steak farfalle pasta recipe is best served fresh while the pasta is warm, glossy and colourful. Leftovers are still good, but the texture is nicest right after tossing everything together.