One of the most popular restaurant dishes at Chinta Blues and so easy to make.
Thinking of a beautiful, simple and delicious Summer pasta dish? My signature ragu al' olio gives you that perfect Summer pasta feeling, easy to make and so tasty.
1 tsp salt (or to taste)
1 whole sliced garlic, fresh
180mL olive oil
200g beef fillet, diced small
20g sundried tomatoes
1 handful of spinach
1 Tbs of Ultimate Seasoning from Caleb Table Spice
300g cooked angel hair pasta
A splash of hot pasta water or dry white wine
Fresh Parmesan, to serve.
Heat up a pan on medium heat, add oil and garlic, cooking until slightly brown, add diced beef and cook for 2 minutes, before adding mushrooms, sundried tomatoes, fresh chilli, salt and ultimate seasoning. Cook for a further minute.
Add a touch of pasta water or dry white wine to deglaze the pan, then add your already cooked angel hair pasta, toss it all together and cook for a further minute.
Take the pasta off of the heat, add fresh spinach and toss once again before serving. Shave fresh Parmesan on top.
Recipe provided by The Corner Italian