This incredibly flavorful Tuscan Steak and Pasta recipe can be on the table in less than 30 minutes! Simple, yet impressive, this meal is as perfect for a busy weeknight dinner as it is for entertaining company.
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Growing up in a big Italian family, I have been surrounded by Italian food my whole life. Even though I didn’t like tomatoes as a child, pasta was a still regular on our dinner menu. I would just pass on the red sauce, if that’s all we had available.
I’ve since outgrown my aversion to tomatoes, but still have a strong preference for Alfredo sauce. I wanted to create a dish based on the Tuscan style of cooking with a few high quality, fresh ingredients, lightly cooked in olive oil, to really make the flavors come to life.
This dish is a simple pasta mixed with sun-dried tomatoes and Alfredo sauce. It’s topped with Tuscan steak and garnished with a lemony pine-nut basil topping.
Why This Recipe Works
This recipe is surprisingly quick and easy. It’s one of those dishes that looks complicated, but it’s so simple! It literally takes less than 30 minutes to make.
It’s perfect for weeknights yet impressive enough for entertaining dinner guests, as well.
It’s made with fresh, simple flavors.
How to Make Tuscan Steak and Pasta
Prep!
You’ll want to get a pot of salted water boiling for the pasta before you begin preparing the rest of the meal.
Remove the sun-dried tomatoes from the oil and drain on a paper-towel lined plate to remove as much of the oil as possible.
Create!
When the pasta water comes to a boil, add the pasta and cook until al dente according to the directions on the package.
Tip: I use cavatappi pasta because I like the way the ingredients kind of get caught in it, but you can use any type of pasta that you prefer.
Meanwhile, prepare the steak by heating the olive oil in a large skillet over medium-high heat.
Season both sides of the steak with salt and pepper and add to the skillet. Sear for about 3 minutes, then flip and cook for 2-5 additional minutes, until the steak is done to your own personal preference.
Once the steaks are done cooking, remove them from the heat and set them on a plate to rest.
While the pasta and steaks are cooking, make the Lemony Pine Nut-Basil Topping.
Roughly chopping the pine nuts. Roll the basil leaves up and cut the into ribbons. Whisk together the pine nuts, basil, honey, and lemon juice in a small bowl and set aside.
Tip: freshly squeezed lemon juice is ideal for this recipe, as well as fresh basil.
When the pasta is done cooking, drain it and return it to the pan. Stir in the Alfredo sauce and sun-dried tomatoes.
Present!
Top individual servings of the pasta with slices of steak and garnish with a spoonful of the pine nut topping.
Serve hot.
Tips and Techniques for the Best Tuscan Steak and Pasta
- You can use any type of pasta that you prefer. Pasta with corkscrew shapes tend to hold onto other ingredients better than other shapes.
- Use freshly squeezed lemon juice and fresh basil for the best flavor.
- Store leftovers separately (pasta, steak, and pine nut topping) in airtight containers in the refrigerator. Use within 3-4 days for best results.
FAQ’s
- What is Tuscan style cooking? Tuscan style cooking typically features simple ingredients cooked in olive oil. It’s often seasoned with fresh herbs and/or lemon. In this particular recipe, the steak and pine nut topping are Tuscan style. The Alfredo is more traditional Italian cooking.
More Pasta Recipes to Try
- Creamy Roasted Red Pepper Pasta
- 20-Minute Garlic Parmesan Shrimp and Pasta
- One-Pan Cheesy Beef Enchilada Pasta
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Tuscan Steak and Pasta
Ingredients
- 1 tablespoon extra virgin olive oil
- 1.5 pounds steak * I use New York Strip
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound cavatappi pasta
- 1 8.5 oz sundried tomatoes packed in oil * drained on a paper towel
- 1 15oz jar Alfredo Sauce * or 2 cups of homemade Alfredo sauce
- 3 tablespoons pine nuts
- 3 tablespoons basil * cut into strips
- 3 teaspoons honey
- 3 teaspoons lemon juice
Instructions
- Start a pot of salted water boiling for the pasta before you begin preparing the rest of the meal.
- When the pasta water comes to a boil, add the pasta and cook until al dente according to the directions on the package.
- Meanwhile, prepare the steak by heating the olive oil in a large skillet over medium-high heat.
- Season both sides of the steak with salt and pepper and add to the skillet and sear for about 3 minutes. Flip and cook for 2-5 additional minutes, or until the steak is done to your own personal preference.
- Once the steaks are done cooking, remove them from the heat and set them on a plate to rest.
- While the pasta and steaks are cooking, make the Lemony Pine Nut-Basil Topping. Roughly chop the pine nuts and cut the basil into ribbons.
- Whisk together the pine nuts, basil, honey, and lemon juice in a small bowl and set aside.
- Once the pasta is done cooking, drain it and return it to the pan. Stir in the Alfredo sauce and sun-dried tomatoes.
- To serve, top individual servings of the sun-dried tomato pasta with slices of steak and garnish with a spoonful of the pine nut topping.
Notes
Tips and Techniques for the Best Tuscan Steak and Pasta
- You can use any type of pasta that you prefer. Pasta with corkscrew shapes tend to hold onto other ingredients better than other shapes.
- Use freshly squeeze lemon juice and fresh basil for the best flavor.
- Store leftovers separately (pasta, steak, and pine nut topping) in airtight containers in the refrigerator. Use within 3-4 days for best results.
Nutrition
This recipe was originally published on January 8, 2018. It was updated with more thorough instructions, tips, techniques, and FAQ’s in December 2019.
