Penne With Beef And Sun Dried Tomatoes
From Semigourmet53 8 years agoIngredients
- 1 ½ cups uncooked penne or mini penne pasta shopping list
- 1 pound boneless beef sirloin or tenderloin steak, cut into thin strips shopping list
- 1/8 teaspoon pepper shopping list
- 1/8 teaspoon salt shopping list
- ½ cup sun-dried tomatoes packed in oil and herbs, drained and cut into thin strips shopping list
- 2 tablespoons oil from sun dried tomatoes shopping list
- 4 medium green onions sliced shopping list
- 2 medium cloves garlic, minced shopping list
- 6 to 6 ½ ounces marinated artichoke hearts, drained shopping list
- ¼ cup dry red wine, or to taste shopping list
- 2 tablespoons chopped fresh parsley shopping list
- Parmesan cheese for serving shopping list
How to make it
- 1. Cook and drain pasta as directed on package, reserving ½ cup pasta water.
- 2. While pasta is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium high heat. If using fresh beef add to skillet; sprinkle with salt and pepper. Cook 2 to 3 minutes, stirring occasionally, just until brown. If using leftover meat omit salt and pepper and add meat when you add the pasta.
- 3. Stir in tomatoes, wine, 1 tablespoon of the oil and the onions. Cook 1 to 2 minutes, stirring frequently, until thoroughly heated. Stir in artichoke hearts, pasta and remaining 1 tablespoon oil (and meat if using precooked.) Cook 1 to 2 minutes, stirring constantly, until heated. If you need more moisture add a little of the reserved pasta cooking liquid. Sprinkle with green onions Toss to warm and serve.
- Note: this is pretty dry but with the wine it is slightly more moist. If you don’t like wine add beef broth, or V8 juice.
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