- 1 box of your favorite pasta
- 1 can stewed tomatoes (for the added spices)
- "Generous amount" of olive oil
- 3 cloves of garlic
- Red wine of your choice (see directions for recommendation)
- Garlic powder (about three to six generous shakes)
- 2-3 shakes oregano leaves
- 2-3 shakes parsley flakes
- Salt and pepper to taste
- Steak stripes (one standard-size package should be fine)
- Soy sauce
- 1 small bag of shredded mozzarella cheese
- 1 small bag of shredded parmesan cheese
Select your favorite pasta shape (I typically use linguine for this recipe) and bring water to a boil.
While water is preparing, get a can of stewed tomatoes (stewed for the added spices) and put them into a food processor. Blend until smooth.
In a frying pan, put a generous amount of olive oil. Add three cloves of garlic to the olive oil; leave them there until they’re golden brown. Remove the garlic afterwards.
Pour blended stewed tomatoes (which should resemble a paste) and put them into your large frying pan with the olive oil/garlic mixture. Add the red wine of your choice (I’ve used Cabernet Sauvignon or Merlot), garlic powder (yes, more garlic), basil leaves, oregano leaves, parsley flakes, salt, and pepper.
Bring sauce to a boil and set aside.
In a second frying pan, add cut up steak strips into a mixture of olive oil and soy sauce. Cook meat until it is about medium rare.
Strain pasta after water has boiled.
Add pasta to a large bowl; add meat next (including the olive oil and soy sauce); add the sauce third. Then take salad tossers (yes, they actually work well for this) and toss mixture together. Lastly, add generous portions of shredded parmesan and mozzarella cheese.