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1
Preheat the oven to 400 F. Arrange the tomato halves on a rimmed baking sheet or pan and toss with a bit of olive oil and salt.
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2
Roast for 15-20 minutes until slightly darkened at the edges.
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3
Meanwhile, bring a large pot of water to a boil.
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4
Cook the pasta according to package instructions for al dente.
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5
Then drain the pasta but reserve one cup of cooking water for the sauce.
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6
Set the pasta and the pasta water aside.
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7
While the tomatoes are working and the pasta is cooking, heat a large skillet to medium-high heat with a drizzle of olive oil.
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8
Salt the steak generously on both sides.
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9
When the pan is very hot, sear the steak for 3 minutes or so per side, until the steak is medium-rare.
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10
Remove steak from the skillet onto a cutting board.
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11
Allow the steak to rest for 10 minutes while you make the rest of the sauce.
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12
Reduce the heat on the steak pan to medium or medium-low if your stove is very hot.
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13
Add the white wine and garlic into the skillet with a pinch of crushed red pepper.
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14
Cook and let the garlic infuse the white wine as it reduces.
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15
Very thinly slice the steak against the grain.
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16
When the white wine has reduced by half, add the pasta, sliced steak and roasted tomatoes into the garlic sauce.
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17
Toss with tongs, and add the reserved pasta water as needed to fully coat the pasta with the sauce.
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18
Taste, and add salt to your preference.
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19
Serve with dollops of ricotta on top as well as Parmesan, and more oil, if youd like.
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20
Time-saving tip: I like to roast the tomatoes while I cook the steak/sauce in one pan and the pasta in another.
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21
The whole meal can be done in half an hour!
