Prime Rib Tagliata with Pasta Puttanesca
Ingredients
- 6 to 8 oz. Cattleman’s Selection® Prime Rib
- 1 oz. Cross Valley Farms® Baby Arugula
- 1 tsp. Roseli® Balsamic Reduction [glaze]
- 0.25 ea. Lemon
- 1 T Olive Oil
- 3 ea. Grape Tomatoes
- 1 tsp. Roseli Parmesan Cheese
- 1 fillet Rykoff Sexton® Anchovies, minced
- 0.5 tsp. Cross Valley Farms Garlic Cloves, minced
- 2 T Rykoff Sexton Kalamata Olives, halved or roughly chopped
- 1 T Rykoff Sexton Capers, drained
- 0.25 tsp. Monarch® Red Pepper Flakes
- 7 oz. Roseli Diced Tomatoes in Juice
- 3 oz. Roseli Linguini
PREPARATION
- Heat prime rib according to package instructions.
- Cook pasta to al dente.
- Heat the oil in skillet to medium heat. Add the garlic, olives, capers. anchovies and red pepper flakes to the skillet and stir. Cook until fragrant.
- Add the diced tomatoes, salt, pepper, and a little reserved pasta water. Bring to a boil, then reduce the heat and simmer to reduce.
- Add the pasta to sauté pan, toss to coat. Add a little more pasta water if the sauce is too thick.
- Place arugula in mixing bowl. Season with olive oil, lemon, grape tomatoes and Parmesan cheese.
To Plate: Place cooked pasta into the bottom of a pasta bowl or plate. Place slice of prime rib onto the pasta. Drizzle with balsamic reduction and top with dressed arugula salad.
Serves 1