Steak Fettuccine with Insalata Caprese

Jul 17, 2005 by Eston Bond | 0 Comments| Share it:   



1 rating


  • Prep: ~30 mins.
  • Cook: 1 - 2 hrs.
  • Serves: 1

Filed Under


4 pounds plus one fresh, ripe vine tomatoes
1-2 Serrano Chiles
approx. 2-3 garlic bulbs, finely chopped, leave half of one whole if you wish
1 cup fresh basil (at least)
10 tablespoons Extra Virgin Olive Oil
1 NY Strip Steak, small (mine was 0.46 pounds)
Half a box of Barilla fettuccine
A medium saucepan
1 1/8 tsp. Sea Salt
1 tsp. Cracked Black Pepper
A sprinkle of Oregano Leaves (spice rack)
Romano Cheese, block

Chunky Sauce
To make the sauce, you're going to need:

4 pounds fresh, ripe vine tomatoes
1-2 Serrano Chiles
approx. 2-3 garlic cloves, finely chopped, leave half of one whole if you wish
3/4 cups fresh basil
2 tablespoons Extra Virgin Olive Oil

Everything but the olive oil is pictured here. I used maybe one third of the garlic pictured. You will need a large saucepan and an egg whisk.

Step 1

First, chop the tomatoes. I used all but the least ripe two for my sauce. Cut out anything that may be 'hard' in the sauce (the green/pink parts of tomatoes). Your tomatoes should look like this once diced:


Step 2

After you add that to the saucepan, you'll want to mince a serrano.


Step 3

I'm a weakling when it comes to capsaicin, so I used one chile. Use two if you want extra zest. Your serrano should look roughly like this.


Step 4

Once you're done with that, take your garlic and mince it. It'll look something like below:


Step 5

Now here's a choice. You can add part of the garlic now and stir it often, or be a bit lazy and wait until the last 10 minutes to add it all. I added a bit now. Add your 2 tbsp. olive oil. Once you're done, put your saucepan on medium and stir it around, violently with the egg whisk. The idea is to puree most of it with the egg whisk. Once you're done beating it up a bit, let it simmer on medium low, uncovered (otherwise you'll have tomato juice). Here's what mine looked like as it went into the simmer:


Step 6

Stir it. Do not 'impress' your date with blackened tomato paste. Here's mine as it thickens:


Step 7

Once you're in the final 10 minutes before you pull it off, add the garlic and stir so it doesn't scorch the garlic. Once you're done with that, remove the sauce from the heat and stir in the basil. Keep some of the larger branches of it for the Insalata Caprese. There. You're done with the sauce. You're going to have to do 4 other things simultaneously: cook the steak, boil the Fettuccine, make the Caprese dressing, and make the Insalata Caprese used for presentation's sake.


Step 8

Steak You'll need: 1 NY Strip Steak, small (mine was 0.46 pounds) A grill This is simple for any male. Take your steak once you have your noodles going and throw it on the grill. They should both be done at the same time. Here's my little steak: I cooked mine well done. I usually eat my steak medium, but well done is better with this - honestly. Cut ALL fat from the steak. Cut your steak into thin strips once it's done. Throw them back on the grill to keep them warm. Fettuccine Noodles You'll need Half a box of Barilla fettuccine A medium saucepan Water 1/8 tsp. Sea Salt Fill up the saucepan and bring the water to a boil. Add the Sea Salt and then the noodles. The sea salt will keep the noodles from sticking. Monitor your noodles. You want them al dente; mine were in about 14 minutes. Mind you , the steak is cooking and you're working on that Insalata Caprese still.


Step 9

Insalata Caprese 'Dressing' You'll need 8 tbsp. Extra Virgin Olive Oil 1 tsp. Sea Salt 1 tsp. Cracked Black Pepper A sprinkle of Oregano Leaves This is easy. Combine all ingredients in a bowl and stir. It'll look something like this: Do this while the sauce is cooking.


Step 10

Insalata Caprese: This is mainly for presentation's sake but it makes a great salad as well. You'll need: 1 Tomato, Vine, ripe 1/8 cup basil (I used two 'branches' and about four leaves) Romano Cheese You'll also need the cheese grater. Wash and lay down the basil, whole. Top with tomato. You'll get something that looks like this:


Step 11

Now, grate your Romano cheese on top. Make it fairly dense, as shown below. A real Caprese calls for Buffalo mozzarella, but I had to improvise. That's all you need for the Caprese now. Get back to the noodles and steak.


Step 12

Putting Everything Together This should take no longer than two and a half minutes. 0. Drain your fettuccine into a colander. Do not rinse. 1. Put fettuccine on plate where the Insalata Caprese should be already. 2. Take sauce, which should still be warm, and use a ladle to scoop it on top of the fettuccine. 3. Put steak on top of fettuccine and sauce. 4. Drizzle the Caprese 'Dressing' on top of the Insalata Caprese. I also had some wine with mine. I'm no sommelier and only had one bottle of wine in the house, a 2003 Penfolds Shiraz.


Step 13

And there you have it.

Now that you have learned how to make steak fettuccine with insalata caprese, please be sure to view these other pasta recipes. Also, you will love these Italian recipes.


Additional Recipes

Rate It!

Have you made this recipe? If so, please rate it.


Final Step: Share It!

Love this recipe? Why don't you share it with others or post a comment. Choose which one below.

Comment On This Recipe

  Remember my personal information

  Notify me of follow-up comments?

Submit the word you see below*