Steak Fettuccine with Insalata Caprese

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 1 - 2 hours | Serves: 1


Dinner » Pasta » Italian

Ingredients:

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
Water
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.

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[bholus10]

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:

[bholus10]

Step 2:

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

[bholus10]

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.

[bholus10]

Step 4: Once you're done with that, take your garlic and mince it. It'll look something like below: