Jul 14 2026
Restaurants›The Lexington›Spaghetti Puttanesca W/ Steak Recipe

Spaghetti Puttanesca W/ Steak Recipe

Inspired by The Lexington
Time30m
Serves4

Sliced Steak, Anchovies, Olives, Capers, Roasted Tomatoes, Crushed Chiles, Italian Herbs, Pecorino Romano

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Ingredients

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Steak

Pasta Sauce

Method

Preparing the Steak

  1. 1

    Season the Steak

    Take the steak and season both sides generously with salt and black pepper.

  2. 2

    Sear the Steak

    In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare, or until cooked to your liking.

  3. 3

    Rest the Steak

    Remove the steak from the skillet and let it rest for at least 5 minutes before slicing it thinly against the grain.

Making the Puttanesca Sauce

  1. 4

    Cook the Spaghetti

    In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

  2. 5

    Sauté Aromatics

    In the same skillet used for the steak, add another 2 tablespoons of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

  3. 6

    Add Anchovies and Spices

    Add the anchovy fillets and crushed red pepper flakes to the skillet. Cook, stirring, until the anchovies dissolve.

  4. 7

    Combine Other Ingredients

    Add the roasted tomatoes, black olives, capers, and dried Italian herbs to the skillet. Stir well to combine and cook for about 5 minutes.

  5. 8

    Mix in Spaghetti

    Add the drained spaghetti to the skillet, tossing to coat in the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

  6. 9

    Serve

    Divide the spaghetti puttanesca among plates and top with sliced steak and a generous sprinkle of grated Pecorino Romano.

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