Minute Steak, Tomato & Olive Spaghetti

Cooking time
Serves2 people
Minute Steak, Tomato & Olive Spaghetti

Tender organic spaghetti strands are tossed through a speedy tomato and olive sauce, and finished off with succulent slices of quick-cook minute steak.


  • 2 garlic cloves
  • 1 chilli
  • A handful of rosemary
  • 80g Kalamata olives
  • 2 top rump minute steaks
  • 400g chopped tomatoes
  • 200g spaghetti
  • Sea salt
  • 2 tsp + ½ tbsp olive oil
  • Freshly ground pepper
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1. Fill your kettle and boil it, then fill a large pan with the hot water. Add a pinch of salt. Cover and bring to the boil. Set your oven to its lowest temperature.
2. Meanwhile, peel and finely chop the garlic. Halve the chilli, scoop out the seeds and white pith, and finely chop it. Pick the leaves off the rosemary sprigs. Roughly chop the olives.
3. Put a deep frying pan on a high heat for 2-3 mins. While the frying pan warms up, rub 1 tsp olive oil and a pinch of salt and pepper into each minute steak. Add the steaks to the hot pan and fry for 30 secs on each side. Transfer the steaks to a plate and pop them into the oven, on the bottom shelf, to keep warm.
4. Add ½ tbsp olive oil to the frying pan and turn the heat down to medium. Add the garlic, chilli and most of the rosemary leaves to the frying pan. Sizzle, stirring, for 30 secs, then tip in the olives and the tin of chopped tomatoes. Simmer, stirring, for 8 mins, till the sauce thickens a little.
5. The water in the big pan should be boiling by now. Add the spaghetti and simmer for 8 mins till the pasta is cooked, but still has a little bite. Drain the spaghetti.
6. Take the steaks out of the oven and thinly slice them. Add them to the tomato sauce with any juices from the plate. Stir to mix, taste the sauce and add a pinch of salt if you think it needs it.
7. Add the spaghetti to the frying pan and toss to mix. Divide the spaghetti and sauce between 2 warm plates and garnish with the last of the rosemary leaves to serve.
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