Categories: Pasta

Ingredients

• Kosher salt
• 7 oz. fusilli pasta
• 1 lb. skirt steak, halved crosswise
• Black pepper
• 2 tbsp. olive oil
• 4 oz. baby bell peppers, quartered lengthwise, stems and seeds discarded
• 1 red onion, thinly sliced
• 3 garlic cloves, sliced
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 cup dry white wine
• 1 1/2 cups chopped tomatoes from a box (such as Pomi)
• 1 cup torn fresh basil

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Reserve 1/2 cup cooking water, then drain.

2. Meanwhile, season the steak with salt and pepper. Heat a large skillet over high heat until very hot. Add 1 tbsp. olive oil. Add the steak and cook until well browned, about 4 minutes per side for medium rare. Remove to a plate and tent loosely with foil.

3. Add the remaining 1 tbsp. olive oil to the skillet along with the bell peppers, red onion, garlic, oregano, red pepper flakes and 1/2 tsp salt. Cook, stirring, until the vegetables are softened, about 4 minutes. Reduce the heat to medium, stir in the wine and cook, until almost evaporated, about 30 seconds. Add the tomatoes and 1/4 cup water. Bring to a simmer and cook until the sauce is thickened, about 5 minutes.

4. Add the pasta and any steak juices to the sauce; toss until warmed through, about 1 minute, adding the reserved cooking water as necessary to loosen. Season with salt and pepper and stir in 3/4 cup basil. Divide among bowls. Thinly slice the steak and serve on the pasta. Top with the remaining 1/4 cup basil.

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