Jo Cooks · by Joanna Cismaru★ 4.6 (86)
Ribeye Steak Pasta Puttanesca
NUTRITION · PER SERVING30M COOK
CAL 50%·PRO 100%
CARBS 73G29% OF CAL
8G FIBER0G ADDED5G INTRINSIC59G OTHER6G TOTAL SUGAR
FAT 55G49% OF CAL
22G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-fried ribeye served over puttanesca pasta with cherry tomatoes, olives, and capers. A simple, elegant weeknight dinner with bold flavors.
mainitalianpastabeef🍳 skillet
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ pound ribeye steak
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon butter (unsalted)
- 1 tablespoon olive oil
- 12 ounce pasta ((I used rigatoni))
- 4 cloves garlic (minced)
- 1 pint cherry tomatoes ((about 1 lb))
- ½ cup Kalamata olives (pitted)
- 2 tablespoon capers (drained)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 cup reserved pasta water
- 1 cup Parmesan cheese (freshly grated)
- ¼ cup fresh parsley (chopped)
At a glance
PER SERVING · TIME 30M
CAL 50%·PRO 100%
CARBS 73G29% OF CAL
8G FIBER0G ADDED5G INTRINSIC59G OTHER6G TOTAL SUGAR
FAT 55G49% OF CAL
22G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1622mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 750mg
- Calcium
- 310mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1622MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.