- 12 ounces Pastamoré Tomato Basil Fettuccine
- 2 Roma tomatoes, chopped
- 2 cloves garlic, minced
- 1 tablespoon Pastamoré Rosemary with Roasted Garlic Dipping Oil
- ½ lb or so leftover skirt steak, marinated in Pastamoré Chardonnay & Roasted Garlic Marinade
- 2 green onions, thinly sliced for garnish
A few hours before dinner, combine the tomatoes, garlic and Rosemary Garlic Dipping Oil in a small bowl. Cover and allow flavors to meld in the fridge. Slice the skirt steak into thin strips. Cook the pasta to taste, drain and portion into serving bowls. Top with skirt steak and marinated tomatoes as well as the leftover juices from each. Garnish with green onions.
Remember, these "Pasta Serving Suggestion" recipes are just mix and match ideas. Leftover grilled chicken would have worked just as well or even shrimp. Pastamoré Basil Parmesan Dipping Oil or our Tomato Blend would have worked with the tomatoes. And of course, a different fettuccine would be fun to try too, and may even be better! Think Spinach Basil, Chipotle Fettuccine, or even Sweet Potato! Let us know about what you try!
Serves four.
Serves four.