A year-round, budget friendly, super fast dish. The end.
When I graduated from college, my mom and sister gifted me with a handwritten cookbook of some of our favorite dishes, and this is one of them! I loved coming home from school and discovering that my mom had made this pasta for dinner, and now I make it all the time. It’s tangy and hearty and perfect for a dinner party. It also makes for amazing leftovers, and I really enjoy this both warm and cold.
Time: 30 minutes
What you need: One large pot and one standard pan
Serves: 6
Ingredients:
- 1 pound of beef or steak, cut into bite sized pieces (I often use beef to save money!)
- 2-3 garlic cloves, minced
- 3/4 cup extra-virgin olive oil, plus 3 additional tablespoons
- 1 pound whole wheat pasta of choice (I prefer rotini)
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1/2 teaspoon salt, plus more for the meat
- 1/2 teaspoon freshly ground black pepper, plus more for the meat
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh parsley leaves
- 1 big mozzarella ball, chopped
- 4 cups of arugula
Directions:
Season the steak with salt and freshly ground black pepper. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side or until preferred done-ness. Remove the meat from pan and let it rest for 5 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of pasta water.
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, garlic and 3/4 cup olive oil.
Add drained pasta back to the pot. Add arugula, steak, mozzarella and pasta water. Top with dressing. Stir and serve hot or cold. That’s it!
