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Source: Fabulous Food Associations

Steak and Tomato-Basil Pasta
Complete this full-flavored and satisfying meal with a mixed green salad.
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Serves: 6 (serving size: 1 steak and 2 1/2 cups pasta)
Prep Time: 20 minutes
Cook Time: 15 to 18 minutes
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1 pound penne pasta, uncooked
1 teaspoon olive oil
1 cup chopped onion
3 large cloves garlic, crushed
6 cups (approximately 3 3/4 pounds) plum tomatoes, chopped
1 teaspoon sugar
3 boneless beef top loin steaks, cut 1 inch thick
1 1/2 tablespoons torn fresh basil, or 2 teaspoons dried
1/4 cup Parmesan cheese, grated

Cook pasta according to package directions; keep warm.

Meanwhile, in a large saucepan or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for about 5 minutes or until tender. Add the tomatoes, sugar, salt and pepper and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes, stirring occasionally.

Place beef steaks on grid over medium, ash-covered coals. Grill steaks, uncovered, for 15 to 18 minutes for medium rare to medium doneness, turning once. Season with salt and pepper. Trim the fat from the steaks. Cut steaks crosswise in half.

Combine tomato sauce, basil, cheese and pasta; toss to coat. Serve the steaks with the pasta.

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