PREP: 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.
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, then flip and cook for 2-5 additional minutes, until the steak is done to your own personal preference. I usually like mine medium-well which takes about another 3 minutes, depending on the thickness of the steak. 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 by roughly chopping 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 and return it to the pan. Stir in the Bertolli sauce and sun-dried tomatoes.
To serve, top individual servings of the sun-dried tomato pasta with slices of steak and top with a spoonful of the pine nut topping.
** Nutritional information is an estimate and may vary.