Strozzapreti with beef fillet tips and tomatoes

Ingredients for 3 servings:

• 200 g beef fillet(s)
• 200 g pasta (strozzapreti or penne)
• 200 g mini Roma tomatoes
• 1 stalk(s) Celery
• 1 garlic clove(s)
• 2 stalks of parsley
• 2 tbsp pitted olives
• 2 tbsp pine nuts
• 20 g hard cheese (Parmigiano Reggiano 30 months)
• 2 tbsp olive oil
• n. B. Sea salt and pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, roast the pine nuts without fat. Drain the olives. Finely chop the parsley. Wash and halve the tomatoes. Clean the celery and slice them thinly. Slice the garlic thinly. Slice the beef fillet thinly. Cook the pasta according to the instructions. Note: You will still need about 100 ml of the cooking water. At the same time, heat half of the oil in a pan and sear the meat over high heat, seasoning with salt and pepper. Remove the meat from the pan. Then add the remaining oil to the pan and sauté the garlic and celery. Finally, add the tomatoes, salt, and pepper, and sauté everything over medium heat for about 8 minutes. Now add the pasta, olives, meat with its juices, and parsley to the pan, mix everything together, top up with the cooking water, and heat briefly. Serve the meal sprinkled with hard cheese and, if desired, a little parsley.