Tagliatelle with Steak, Ricotta and Roasted Tomatoes

Preheat the oven to 400 F. Arrange the tomato halves on a rimmed baking sheet or pan and toss with a bit of olive oil and salt. Roast for 15-20 minutes until slightly darkened at the edges.

Meanwhile, bring a large pot of water to a boil. Cook the pasta according to package instructions for al dente. Then drain the pasta but reserve one cup of cooking water for the sauce. Set the pasta and the pasta water aside.

While the tomatoes are working and the pasta is cooking, heat a large skillet to medium-high heat with a drizzle of olive oil. Salt the steak generously on both sides. When the pan is very hot, sear the steak for 3 minutes or so per side, until the steak is medium-rare. Remove steak from the skillet onto a cutting board. Allow the steak to rest for 10 minutes while you make the rest of the sauce.

Reduce the heat on the steak pan to medium or medium-low if your stove is very hot. Add the white wine and garlic into the skillet with a pinch of crushed red pepper. Cook and let the garlic infuse the white wine as it reduces.

Very thinly slice the steak against the grain.

When the white wine has reduced by half, add the pasta, sliced steak and roasted tomatoes into the garlic sauce. Toss with tongs, and add the reserved pasta water as needed to fully coat the pasta with the sauce. Taste, and add salt to your preference.

Serve with dollops of ricotta on top as well as Parmesan, and more oil, if you’d like.

Time-saving tip: I like to roast the tomatoes while I cook the steak/sauce in one pan and the pasta in another. The whole meal can be done in half an hour!