Tina’s steak and chicken pasta

Ingedients:

• Half a chorizo sausage sliced in half and diced

• 3 punnets of small truss tomatoes

• 1-2 piece/s of steak (barbecued) – Your choice of steak

• 1 chilli (depending how hot it is) chopped

• Half a bunch of parsley – chopped finely

• 1 large onion diced

• Garlic 2 – 3 cloves of garlic (peeled and chopped finely or crushed)

• 1 green capsicum chopped

• 1 beef stock pot / 1 vege stock pot

• Feta cheese whichever you prefer – Danish or plain

Method:

1. Oven 180/190 degrees. Do this first hot oven.

2. Rinse your tomatoes keep on the vine. Place on baking tray on baking paper.

3. Drizzle plenty olive oil all over the tomatoes and add salt and black pepper.

4. Let them cook nice and juicy soft.

5. Cook your steak on the bbq – medium as it will cook on the stove as well. Once the steak is bbq, slice - not too thin. I usually cut the steak in half then slice. Keep aside even if it gets cold it will be put into the pot/pan.

6. Boil your water for pasta then add pasta.

7. In a big pot or Scan pan add olive oil to the base.

8. Fry onion, diced chorizo, capsicum, chilli.

9. Add the bbq steak slices

10. Add in the two stock pots and stir.

11. Once the pasta is cooked, drain and I rinse the pasta in hot water then add the pasta to the sauce. Toss to get flavours mixing.

12. The tomatoes should be cooked by now. I take out carefully as you should get quite a bit of juice from the tomatoes and oil.

13. Take a fork and slip under vine branches and lift off the tomatoes. It comes off quickly.

14. Pour the tomatoes and juice over the pasta and toss again so it all mixes well.

15. Add the raw garlic and parsley at this stage and toss the pasta get the steak mixed in well.

16. Serve and crumble small pieces of feta cheese on top of the pasta

17. Enjoy!