Steak and Linguini Pasta with Creamy Tomat
This hearty dish combines perfectly cooked linguini pasta with a rich, creamy tomato basil sauce. It features a robust, spice-rubbed beef loin strip steak, seared to perfection, and sweet roasted multi-color carrots. Ideal for a family dinner or entertaining, this recipe offers a balanced and flavorful meal with diverse textures.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet Heavy-bottomed, preferably cast iron, for searing steak and preparing sauce
- 1 Baking Sheet For roasting carrots
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- * 1 16 oz package barilla whole grain linguini pasta
- * creamy tomato basil sauce:
- * 1 24 oz jar of barilla tomato and basil sauce
- * 1 14.5 oz jar barilla garlic alfredo sauce
- * 1/2 cup diced onion
- * 1 teaspoon minced garlic
- * 1-2 teaspoon olive oil
- * 1/2 cup thinly sliced fresh basil leaf
- * spice rubbed steak:
- * 1.5 pound beef loin strip steak
- * 2 teaspoon italian pizza seasoning spice
- * ⅛ teaspoon red pepper flake
- * 1/4 teaspoon sea salt
- * ⅛ teaspoon black pepper
- * 1 1/2 teaspoon olive oil
- * roasted carrot:
- * 1 16 ounce package petite multi color carrot
- * 2 teaspoon olive oil
- * 1 teaspoon italian pizza seasoning spice
- * 1/2 teaspoon sea salt
- * 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Toss petite carrots with 2 teaspoons olive oil, 1 teaspoon Italian pizza seasoning, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast until tender and slightly caramelized, about 20-25 minutes.
- Season the beef loin strip steak generously with 2 teaspoons Italian pizza seasoning, ⅛ teaspoon red pepper flake, 1/4 teaspoon sea salt, and ⅛ teaspoon black pepper on both sides.
- Bring a large pot of salted water to a rolling boil. Add the 16 oz package of linguini pasta and cook according to package directions until al dente. Drain, reserving about 1 cup of the pasta water.
- In a large skillet or pot, heat 1-2 teaspoons olive oil over medium heat. Sauté diced onion until softened, about 3-5 minutes, then add minced garlic and cook for another minute until fragrant.
- Stir in the 24 oz jar of Barilla tomato and basil sauce and the 14.5 oz jar of Barilla garlic alfredo sauce. Bring to a gentle simmer, then stir in 1/2 cup thinly sliced fresh basil leaf. Keep warm over low heat.
- While the sauce simmers, heat 1 1/2 teaspoons olive oil in a separate heavy-bottomed skillet (e.g., cast iron) over medium-high heat until shimmering. Carefully place the seasoned steak in the hot skillet.
- Sear the steak for 3-5 minutes per side for medium-rare, or to your desired doneness. Use a meat thermometer to check internal temperature if preferred.
- Remove steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing thinly against the grain.
- Add the cooked linguini pasta to the creamy tomato basil sauce. Toss to coat evenly, adding a splash of reserved pasta water if needed to reach desired consistency.
- Portion the linguini pasta with sauce onto plates. Arrange sliced steak alongside the pasta and serve with the roasted carrots.
Notes
For optimal flavor and texture, consider a reverse sear method for the strip steak: bake at a low temperature until almost done, then finish with a quick, high-heat sear for a perfect crust. Always rest the steak for 5-10 minutes before slicing against the grain to retain juices. When cooking pasta, ensure it's al dente and reserve some pasta water to adjust the sauce consistency. Enhance the creamy tomato basil sauce by sautéing the diced onion and minced garlic until fragrant before adding the jarred sauces, allowing flavors to meld beautifully. Don't overcrowd the baking sheet when roasting carrots; this ensures caramelization rather than steaming.