Casarecce with Basil Pesto, Cherry Tomatoes, and Sirloin Tips Recipe

Instructions

For the pesto: In a small food processor add the garlic, basil, pine nuts, walnuts, cheese, sugar, and a seasoning of salt and pepper. With the processor running, stream in the olive oil. Transfer to a bowl and adjust for salt. In a large skillet over medium high heat add olive oil to coat the bottom of the pan. Season the sirloin with salt and pepper. Add the sirloin tips to the pan, and cook until browned. Remove the meat to a plate with all of its juices. Make the sofrito: add the yellow onions, bay leaves, and oregano to the same skillet and cook until the onions are translucent and golden in color. Add the bell pepper and sundried tomatoes and continue to cook until they begin to soften. Add one cup cherry tomatoes to the sofrito and sundried tomato mixture and allow them to cook, about 2-3 minutes. In the meantime bring a pot of salted water to a boil and cook the casarecce for about 7=9 minutes or al dente. Strain the pasta and toss into the sofrito. Add back in the sirloin along with its juices and gently stir. Adjust for salt if needed. Fold in the calamari rings, more cherry tomatoes, pesto, and chicken stock. Bring the sauce up to a gentle simmer and cook for a few minutes to reduce the chicken stock so it creates a sauce to coat the pasta. Serve the pasta with chives, grated cheese, and red pepper flakes for additional heat.