Creamy Aglio E Olio Steak Pasta
with Chili Flakes, Tomato & Chopped Parsley
- Milk
- Wheat
Spaghetti aglio e olio translates to “spaghetti with garlic and oil”—and that about sums it up! This traditional, rustic dish from Naples turns a few classic ingredients into something spectacular. In this twist, our chefs used a light hand, giving fresh tomato, parsley, and chili flakes a chance to shine in a simple cream sauce. Italian-seasoned chicken is served over top for a mealtime concept that you won’t need an interpreter to understand: Less really is more!
Ingredients
12 ounce
Sirloin Steak
4 ounce
Cream Sauce Base
(Contains: Milk)
½ tablespoon
Italian Seasoning
1 unit
Tomato
½ teaspoon
Chili Flakes
4 clove
Garlic
¼ ounce
Parsley
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Pat steak* dry with paper towels; season all over with half the Italian Seasoning (all for 4 servings), salt (we used ¼ tsp; ½ tsp for 4), and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. TIP: For medium rare, cook until steak reaches 135 degrees on a meat thermometer.
Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
Pat chicken dry with paper towels; season all over with half the Italian Seasoning (all for 4 servings), salt (we used ¼ tsp; ½ tsp for 4), and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (TIP: If chicken begins to brown too quickly, lower heat to medium and cover pan with lid after flipping chicken.)
Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain pasta.
Heat a large drizzle of olive oil in pan used for chicken over medium-low heat. Add tomato, garlic, and chili flakes to taste (we used ½ tsp; add a pinch more if you like things spicy), and cook, stirring occasionally, until softened and fragrant, 2-3 minutes.
Stir in cream sauce base and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Bring to a simmer, then remove from heat. Taste and season with salt and pepper.
Thinly slice steak crosswise.
Divide pasta between bowls; top with steak and serve.
Thinly slice chicken crosswise.
Divide pasta between bowls; top with chicken and serve.
