Tagliatelle with beef, tomato, chili all crowded and olive

Ingredients for Tagliatelle with beef, tomato, chili all crowded and olive

Instructions for Tagliatelle with beef, tomato, chili all crowded and olive

To prepare the Tagliatelle with beef, tomato, chili all crowded and olive recipe, please follow these instructions:

Cut the beef into strips of 3 cm. in length and 1 cm thick. Warm 2 tablespoons. olive oil in a large saucepan and Brown the meat for 2 minutes.

Peel the onions and chop them finely. Arrow white onions and chop them. cut tomatoes into quarters-and got it all in the Pan and let it FRY for a further 2 mins. Halve the chili and remove the cores. Cut them into fine strips and joined them in the alley to rest along with the olives.

Turn down the pot and let simmer, covered, right now in 20 minutes season with salt and pepper and picked Basil.

In a pan placed lightly salted water to a boil. Then tape the pasta came in and let it cook about 8-10 min. to the is "al dente". Or check the instructions on the package. Pour the water from the horse. through a colander and turn so the pasta down in kødsaucen.

Rinse the salad, dry it and grate it into smaller pieces. It came in a bowl and toss it with the juice from limefrugten, 2 tbsp. olive oil and a sprinkle of salt.

Server Court with salad pasta & fresh bread.