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1
Preheat oven to 450 degrees F.
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2
Place a pot of water on the stove and bring to a boil for the pasta.
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3
Salt water, add pasta and cook to just-shy of al dente.
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4
It needs to have a real bite left to it because it will sit in the sauce for 2 minutes later on and continue to cook.
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5
Heads up: you will need 2 ladles of starchy cooking water just before draining, about 1 1/2 cups.
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6
Place the grape tomatoes on a cookie sheet with the garlic.
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7
Coat the tomatoes and cracked garlic with 3 to 4 tablespoons extra-virgin olive oil and season with lots of salt and pepper.
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8
Roast 20 minutes.
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9
Season the steaks with salt and pepper.
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10
Rub with a clove of cut garlic.
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11
Coat the steaks lightly in extra-virgin olive oil.
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12
Chop the scallions, whites and greens.
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13
Thinly slice the sage and finely chop the parsley.
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14
Combine the scallions and herbs with the Gorgonzola crumbles.
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15
When you are a few minutes away from taking the tomatoes out of the oven, heat a skillet over high heat.
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16
Add the steaks and caramelize the meat on both sides, a minute and a half per side should do it.
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17
Take the tomatoes and garlic out of the oven.
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18
Turn the oven off.
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19
Top the meat with the gorgonzola and transfer the skillet to the oven.
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20
Let the meat sit in the hot oven 4 to 5 minutes.
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21
The Gorgonzola will melt down over the meat and the steaks will be tender and pale pink inside.
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22
Remove the roasted garlic from the skins and mash into a paste with the side of your knife.
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23
Transfer the garlic paste to the bottom of a pasta bowl.
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24
Using a fork, mix the garlic into 2 ladles of starchy pasta cooking water, about 1 1/2 cups.
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25
Add the tomatoes to the bowl and mash them with a potato masher until a sauce forms and tomatoes are well combined with garlic broth.
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26
Add penne, grated cheese, arugula and basil and toss a minute or 2 to allow the pasta to soak up flavors.
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27
Serve meat with pasta alongside.
