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  • Recipe

Prime Rib Tagliata with Pasta Puttanesca

Prime Rib Tagliata with Pasta Puttanesca

Ingredients

  • 6 to 8 oz.
    Cattleman’s Selection® Prime Rib
  • 1 oz.
    Cross Valley Farms® Baby Arugula
  • 1 tsp.
    Roseli® Balsamic Reduction [glaze]
  • 0.25 ea.
    Lemon
  • 1 T
    Olive Oil
  • 3 ea.
    Grape Tomatoes
  • 1 tsp.
    Roseli Parmesan Cheese
  • 1 fillet
    Rykoff Sexton® Anchovies, minced
  • 0.5 tsp.
    Cross Valley Farms Garlic Cloves, minced
  • 2 T
    Rykoff Sexton Kalamata Olives, halved or roughly chopped
  • 1 T
    Rykoff Sexton Capers, drained
  • 0.25 tsp.
    Monarch® Red Pepper Flakes
  • 7 oz.
    Roseli Diced Tomatoes in Juice
  • 3 oz.
    Roseli Linguini

Preparation

  1. Heat prime rib according to package instructions. 
  2. Cook pasta to al dente. 
  3. Heat the oil in skillet to medium heat. Add the garlic, olives, capers. anchovies and red pepper flakes to the skillet and stir. Cook until fragrant. 
  4. Add the diced tomatoes, salt, pepper, and a little reserved pasta water. Bring to a boil, then reduce the heat and simmer to reduce. 
  5. Add the pasta to sauté pan, toss to coat. Add a little more pasta water if the sauce is too thick. 
  6. Place arugula in mixing bowl. Season with olive oil, lemon, grape tomatoes and Parmesan cheese.

To Plate: Place cooked pasta into the bottom of a pasta bowl or plate. Place slice of prime rib onto the pasta. Drizzle with balsamic reduction and top with dressed arugula salad.

Serves 1