Steak Farfalle Pasta with Mediterranean Spice Blend
This steak farfalle pasta uses black-and-white farfalle made with durum wheat semolina and squid ink. The Mediterranean spice blend seasons the pasta, while the steak is kept simple with salt and pepper.
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.
Add a small drizzle of olive oil to the boiling pasta water to help keep the squid ink farfalle from sticking together, especially around the bow tie centres. I still like to stir the pasta right after adding it to the pot, because that is what really keeps the pieces separated. The oil is just a little extra help for this decorative pasta, and the black-and-cream colour still holds beautifully as it cooks.
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.
Nutrition
Serving: 1servingCalories: 635kcalCarbohydrates: 65gProtein: 30gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 68mgSodium: 678mgPotassium: 517mgFiber: 4gSugar: 3gVitamin A: 493IUVitamin C: 7mgCalcium: 53mgIron: 3mg
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