by Chef Jon Dreaver
Guest Chef/Columnist
Key Largo Conch House, mm 100.2, Oceanside, Key Largo 305-453-4844
www.KeyLargoCoffeeHouse.com
Makes 4 servings
Ingredients
2 pounds sirloin, cut into strips
1 pound penne pasta
½ cup extra virgin olive oil
½ cup chopped garlic
½ cup red wine
4 cups fresh diced, Florida City tomatoes
1 ½ cups marinara sauce
¼ cup chopped fresh basil
Salt and pepper to taste
2 cups fresh mozzarella, grated
2 tablespoons chopped parsley
Preparation:
Prepare pasta according to instructions on package until al dente, drain and set aside. In a large skillet over medium heat, add olive oil, garlic, and sirloin strips. Sauté for 2 to 3 minutes. Add diced tomatoes, red wine, tomato sauce, basil, salt, and pepper to taste. Reduce heat to a simmer and cook for 3-4 minutes. Add cooked penne and fresh mozzarella to skillet. Toss until cheese begins to melt. Remove from heat. Garnish with chopped parsley. Enjoy.
