Penne is one of my favorite pastas.  I love its shape and size.  I love the way sauce gets trapped inside its hallowed tube, flavoring the food even more, providing an extra burst of delicious flavors when I bite into it.  The recipe here calls for penne, beef and arugula.  I used baby arugula, which I prefer.  The dish didn’t taste bad.  However, it was a little tangy for me.  I think that’s because of the sauce, which included mustard.  Perhaps, I’d mixed in too much mustard.  Or perhaps, it was the balsamic vinegar that I’d used.  I don’t know.   Overall, I like the idea of this dish.  This is my contribution to Presto Pasta Night, which is hosted weekly by Ruth  of Once Upon a Feast.

Paz

Penne with Beef and Arugula

Everyday Pasta by Giada DeLaurentiis

6 to 8 servings

2 New York strip steaks, about 8 ounces each

Salt and freshly ground black pepper

1 teaspoon herbes de Provence

1 garlic clove, minced

3/4 cup plus 3 bablespoons extra-virgin olive oil

1 pound penne pasta

1/4 cup balsamic vinegar

2 tablespoons Dijon mustard

1/4 cup chopped fresh basil

1/4 cup chopped fresh flat-leaf parsley

2 cups chopped arugula

Season the steak with salt and pepper, herbes de Provence, and the minced garlic.  In a skillet, heat 3 tablespoons of the olive oil over medium heat.  Cook the steaks for about 7 minutes per side.  Remove the meat to a cutting board and let it rest while you cook the pasta.

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.  Drain the pasta, reserving 1/4 cup of the cooking water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, the basil, parsley, and 3/4 cup olive oil.  In a large bowl, toss the pasta with half of the salad dressing and the reserved pasta water.  Set aside.

Slice the steaks thin and add to the pasta with the arugula.  Add more dressing, and season with salt and pepper as needed.

11 Responses to “Presto Pasta Night #33: Penne with Beef and Arugula”

1. 

   MyKitchenInHalfCups

   on October 12th, 2007 at 5:39 am

   Arugula here sounds great. Sauce in those little penne tubes, yeah. Tangy mustard, oh yes. Just leave off the beef for me.
   Great photo.

2. 

   Ruth

   on October 12th, 2007 at 6:27 am

   Paz, it really ldoes ook tasty. It’s 7:30 in the morning and I’m wishing it were on my table right now. Thanks for sharing with Presto Pasta Nights.

3. 

   Kat

   on October 12th, 2007 at 6:48 am

   That looks really good! What a great event!

4. 

   Thess

   on October 12th, 2007 at 11:17 am

   oh my, yummy penne with ricola (aragula) ..great shots too!

   hello

5. 

   Lydia

   on October 12th, 2007 at 7:36 pm

   Paz, that looks absolutely scrumptious!

6. 

   Truffle

   on October 12th, 2007 at 9:15 pm

   What a mouthwatering dish. I’d love a forkful and it’s only time for breakfast here!

7. 

   Paz

   on October 14th, 2007 at 12:00 pm

   Hey there Tanna: Okay, I’ll leave out the meat. Mushrooms, perhaps?

   Hi Ruth: Thanks for hosting Past Presto Nights!

   Hi Kat: I agree — a great event!

   Hi Thess: Welcome and thank you!

   Hi Lydia: Thanks!

   Hi Truffle: Welcome and help yourself!

   Thanks for stopping by everyone!

   Paz

8. 

   pennypincher

   on October 14th, 2007 at 4:11 pm

   hi paz. I have all the ingreidents for this in my pantry, I just need to buy the steak, it looks devine, will put it on my menu plan for next week!! xxx

9. 

   Paz

   on October 14th, 2007 at 9:11 pm

   Hi Pennypincher: I hope you enjoy it. Let me know how it turns out for you.

   Paz

10. 

    Akemi

    on October 15th, 2007 at 6:40 am

    Paz, I love all the ingredientes of this pasta! It looks delicious!

11. 

    Paz

    on October 18th, 2007 at 9:47 pm

    Hi Akemi: It was delicious.
    Paz