Penne with Fresh Tomato Sauce and Grilled Steak (No Olive Oil, No Onion)

1.Bring a large pot of water to a boil with a generous pinch of salt.

2.Add the penne and cook according to package instructions until al dente (about 10 minutes). Drain, reserving some pasta cooking water.

3.Season the steaks with salt and freshly ground black pepper to taste.

4.Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat.

5.Grill the steaks for about 3-4 minutes on each side for medium doneness, or to your preferred level. Remove from skillet and let rest for 5 minutes before slicing.

6.In the same skillet, add the remaining 2 tablespoons of cooking oil and sauté the garlic for about 1 minute, being careful not to burn it.

7.Add the bell pepper strips and sauté for 4 minutes, until they begin to soften.

8.Add the diced tomatoes and tomato paste, mixing well.

9.Season with salt and pepper to taste and simmer the sauce over low heat for about 8 minutes, stirring occasionally. If the sauce becomes too thick, add a little reserved pasta cooking water to adjust consistency.

10.Toss the cooked penne pasta with the sauce, ensuring the pasta absorbs the flavors.

11.Serve the penne with sauce on plates, arrange the sliced grilled steak alongside or on top of the pasta.

12.Garnish with fresh basil leaves if desired and serve immediately.