Tony's Table: Rotelli Pasta with Sirloin Steak, Roasted Garlic & Roasted Tomatoes

NEW YORK (CBS 2) - If you're looking for a new hearty dish to test out? CBS 2's Tony Tantillo says this pasta dish does take a bit of time to prepare, but the end result is well worth the time!

Rotelli Pasta with Sirloin Steak, Roasted Garlic & Roasted Tomatoes

1/2 lb. Rotelli Pasta

8 Whole Cloves Garlic

6 Roma Tomatoes

1/2 lb. Sirloin Steak

6 oz. Italian Parsley

1/4 c. Red Wine

1/4 c. Olive Oil

Salt, Pepper, finely grated Pecorino Cheese to Taste

**recipe may vary by cooking time & ingredients

- in a pot of salted, boiling water add rotelli

- cook 6-8 minutes until al dente, drain

- set oven to 425

- halve Roma tomatoes

- place tomatoes on a cookie sheet, drizzle with olive oil & sprinkle with salt and pepper

- put tomatoes in oven for 8 - 10 minutes until roasted

- in a pan, sear steak for 3 - 5 minutes on each side

- remove from pan, cut into medium sized slices

- in a deep sautee pan, add olive oil and garlic, cook until light brown

- add steak, tomatoes from oven & red wine

- reduce 50%

- add pasta, parsley, salt & pepper to taste

- serve topped with Pecorino cheese