Steak Farfalle Pasta with Mediterranean Spice Blend
I came across these fun bow tie pastas and had to try them in an easy steak farfalle pasta dinner. The taste is similar to regular pasta, but the look is fabulous. The black colour comes from squid ink, and what surprised me most is that the pasta keeps its bold colour without fading after cooking. It makes a simple weeknight pasta feel a little more special. I definitely recommend it for fun, slightly different dinners, and I will absolutely be buying this pasta again.
Short Description of the Recipe
This steak farfalle pasta with Mediterranean spices is a fun and hearty pasta dinner made with black-and-white squid ink bow tie pasta, tender seared steak, celery, carrots, garlic and a simple herb spice blend. The pasta has the same mild taste as regular farfalle, but the dramatic colour makes the whole dish look special without being complicated.
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Why It’s Good
This recipe is good because it feels a little different but still tastes familiar. The squid ink farfalle keeps its bold black colour after cooking, which really surprised me in a good way. It does not fade or turn dull, so the finished pasta looks fabulous in the bowl.
The steak makes it filling enough for dinner, while the celery and carrots add a little crunch and freshness. The Mediterranean spice blend coats the pasta with herbs, garlic, onion, red pepper flakes and dried tomato, so you get flavour without making a heavy sauce.
It is simple, but it looks like you did something extra.
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When to Serve It
Serve this steak farfalle pasta for a fun weeknight dinner when you want something a bit more interesting than regular pasta. It would also be great for a casual dinner with family, a date-night style meal at home, or anytime you want a colourful pasta dish that still feels easy and practical.
I would definitely make it again when I want a slightly different pasta dinner that still tastes comforting and familiar.
How to Make Steak Farfalle Pasta with Mediterranean Spice Blend
This uncooked squid ink farfalle pasta has a beautiful black-and-cream bow tie design that makes it stand out before it even hits the pot. The dark colour comes from squid ink, giving the pasta a dramatic look while keeping the flavour mild and familiar, similar to regular farfalle. I wanted to show the pasta uncooked because the striped pattern, crimped edges and bow tie shape are so pretty on their own.
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It is a fun choice for an easy steak pasta dinner, a Mediterranean pasta recipe, or any weeknight meal where you want something a little different without changing the whole flavour of the dish. The best part is that the pasta keeps its bold colour when cooked, so the finished bowl still looks special and eye-catching.
This squid ink farfalle pasta cooks just like regular bow tie pasta, but the best surprise is that the bold black colour does not fade in the boiling water. The black-and-cream striped farfalle keeps its dramatic look after cooking, making this an easy way to turn a simple steak pasta dinner into something fun, colourful and a little more special.
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To cook the farfalle, bring a large pot of salted water to a rolling boil. Add the squid ink bow tie pasta and stir right away so the pasta does not stick together. Cook until al dente, then reserve a little pasta water before draining. Do not rinse the pasta, because the light starch helps the olive oil, butter and Mediterranean spice blend cling to every piece. The texture stays tender, the colour stays bold, and the finished Mediterranean steak farfalle pasta looks beautiful in the bowl.
Tips and Tricks
Cook the squid ink farfalle in well-salted water. The pasta itself has a mild flavour, so the salted water helps season the bow ties from the inside as they cook.
Stir the pasta right after adding it to the pot. Farfalle can stick together at the pinched centre, so a quick stir helps the pieces cook evenly and keeps the pretty black-and-cream pasta shape intact.
Do not worry about the colour fading. One of the best parts of this squid ink farfalle pasta is that the bold black colour holds up really well in boiling water. It still looks dramatic once drained and tossed with the steak and vegetables.
Cook the pasta just until al dente. Bow tie pasta can go from tender to too soft quickly, especially around the edges. I like checking it a minute before the package time so it still has a little bite.
Save some pasta water before draining. This is a small step, but it makes a big difference. The starchy water helps the olive oil, butter and Mediterranean spice blend coat the farfalle without needing a heavy sauce.
Season the steak simply. Since the Mediterranean spices are meant for the pasta, keep the steak to salt and black pepper. A good sear gives the steak enough flavour without competing with the herb-coated pasta.
Pat the steak dry before searing. This helps the steak brown instead of steam. Those browned bits in the pan add extra flavour when you cook the celery, carrots and garlic.
Add the spice blend after the vegetables soften. Letting the dried parsley, oregano, garlic, onion, red pepper flakes and dried tomato warm in the pan wakes up the flavour. Just do not burn it.
Keep the celery slightly crisp. The celery gives this steak farfalle pasta dinner a nice savoury crunch. I would not cook it until completely soft.
Finish with lemon juice. A little lemon brightens the olive oil, butter, steak and Mediterranean spices. It keeps the pasta from tasting too heavy.
Serve right away. This pasta looks its best when freshly tossed, glossy and warm. The black-and-white farfalle makes the whole bowl feel fun and different.
Chili Threads Garnish
I am loving the discovery of chili threads. They are such an easy way to make this steak farfalle pasta with squid ink bow ties look more finished and a little restaurant-style. The thin red strands add beautiful colour against the black-and-cream farfalle, the seared steak and the Mediterranean spice-coated pasta.
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Chili threads are more delicate than regular red pepper flakes. They have a mild chili flavour, a little warmth and a slightly earthy, peppery taste, but they are not usually overpowering. They are more about adding a pretty finishing touch with just a gentle hint of heat.
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For this dish, add the chili threads at the very end, right before serving. You can leave them long for a dramatic garnish, or snip them shorter if you want them to blend more easily into the pasta. I would not cook them into the dish, because they are so fine and pretty. They look best scattered over the finished Mediterranean steak farfalle pasta as a final decorative touch.
Variations
Chicken Farfalle Pasta: Swap the steak for bite-size pieces of chicken breast or chicken thighs. Keep the Mediterranean spice blend on the pasta and season the chicken simply with salt, pepper and garlic powder.
Shrimp Squid Ink Farfalle: Use shrimp instead of steak for a lighter seafood-style pasta. The shrimp works really well with the squid ink farfalle, lemon juice, parsley and chili threads.
Creamy Steak Farfalle Pasta: Add ¼ to ½ cup heavy cream after tossing the pasta with the butter, olive oil and pasta water. It turns this into a richer creamy steak pasta dinner without hiding the pretty black-and-cream pasta.
Extra Vegetable Pasta: Add mushrooms, spinach, zucchini or bell peppers with the celery and carrots. This makes the dish more colourful and gives the Mediterranean farfalle pasta a little more texture.
Spicy Mediterranean Pasta: Add extra red pepper flakes to the pasta spice blend, then finish with chili threads. This is a good variation if you want the steak farfalle pasta to have more heat.
Garlic Butter Farfalle: Skip the lemon and add an extra tablespoon of butter with more garlic. This makes the pasta taste more savoury and buttery while still letting the squid ink bow tie pasta stand out.
Parmesan Herb Pasta: Finish the dish with grated Parmesan and extra parsley. The cheese adds a salty, savoury flavour that works nicely with the steak and Mediterranean herbs.
No-Steak Pasta Side Dish: Leave out the steak and serve the squid ink farfalle with Mediterranean spices as a fun pasta side dish. It would be great beside grilled chicken, fish or roasted vegetables.
Storage Tips
Store leftover steak farfalle pasta with Mediterranean spices in an airtight container in the fridge for up to 3 days. The squid ink bow tie pasta holds its colour well, even after cooking, but the pasta will absorb some of the olive oil, butter and spice coating as it sits.
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For best results, reheat the pasta gently in a skillet over medium-low heat with a small splash of water, broth or olive oil. This helps loosen the farfalle and brings back that glossy texture without drying out the steak. I would avoid overheating it, because the steak can become tough if it cooks too long the second time.
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This Mediterranean steak pasta is best served fresh, but the leftovers still make a nice quick lunch the next day. Add a squeeze of lemon, a little extra parsley or a few fresh chili threads after reheating to brighten everything up again.
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I would not recommend freezing this pasta. The farfalle can become soft after thawing, and the steak texture is usually better when stored in the fridge and eaten within a few days.
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
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 and chopped parsley. Taste and adjust with more salt or black pepper if needed.
Notes
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- 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.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.