Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print
Beef brisket BBQ pasta
Cubed smoked beef brisket, cherry tomatoes, eggplants and bell peppers are tossed with linguine in this lovely summery beef brisket BBQ pasta dish.
Course
Main Course
Cuisine
Fusion
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
3
people
Author
Connie Veneracion
Ingredients
2
tablespoons
olive oil
not extra virgin
2
tablespoons
butter
2
cups
cubed beef brisket bbq
¼
cup
chopped onion
1
teaspoon
chopped garlic
1
cup
diced eggplant
½
cup
diced bell pepper
1
cup
halved cherry tomatoes
salt
pepper
cooked pasta for three
(cook the noodles in generously salted water for best results)
¼
lemon
basil leaves
to garnish
grated Pecorino
to garnish
Instructions
Heat the olive oil and butter in a large pan.
Add the cubed beef brisket and toss just until heated through.
Scoop out the beef and set aside.
In the mixed oil in the pan, saute the onion and garlic until aromatic.
Add the diced eggplant, sprinkle with a bit if salt and pepper and cook, tossing often, until the eggplant pieces are almost done.
Throw in the diced bell pepper and cook, tossing, for about a minute.
Add the cherry tomatoes. Sprinkle in a bit more salt and pepper. Cook, tossing, just until the tomatoes are heated through.
Add the cooked pasta to the vegetables. Toss well.
Add the beef to the noodles and vegetables. Toss until heated through.
Squeeze the lemon directly over the beef brisket BBQ pasta and toss a few more times.
Taste. Add more salt and pepper, if needed.
Divide the beef brisket BBQ pasta among three bowls.
Garnish with torn fresh basil leaves and grated Pecorino.