Boil up 3/4 pkt tagliatelle until tender, drain reserving a little of the water to add to sauce if needed.
Chop 1 onion, 1 green pepper, 3 minced garlic, 2 red chillies, 2 sticks chopped celery and sauté in olive oil till tender.
Add 2 tbs tomato paste, 1 tin chopped tomatoes, salt black pepper, 2 tsp garlic and herb seasoning, 2 tsp sweet basil, cook 2 mins, add 1/2 bottle Woolies (SA product) roasted veg sauce, 2 tbs cottage cheese, stir & cook further for 2 mins.
Lastly add ½ pkt baby spinach and allow to wilt.
If sauce too thick add a bit of pasta liquid.
Throw sauce over cooked tagliatelle and toss.
In a grill skillet, grill rump steak 3 mins per side.
Spice steak with salt, black pepper, Woolies (SA product) lemon and herb seasoning.
Once grilled to your liking slice into slivers and throw over pasta and sauce.
Toss and sprinkle with ½ cup grated Gruyere cheese or white cheddar cheese.
Place under grill in oven till cheese melts.
Fresh basil leaves for garnish.
Prepared, tried and tested by: Gail Haselsteiner
