Pasta dishes are always a good idea!
Blanch (scald) tomatoes, rinse, skin, quarter, seed and roughly dice. Finely dice garlic and shallots. Heat 3 tbsp. olive oil, sauté garlic and shallots until translucent. Add tomatoes, dried oregano, a little salt and pepper and cook over medium heat for 8-10 minutes until you get a creamy sauce.
Cook the macaroni in enough boiling salted water until al dente.
Meanwhile, heat the remaining olive oil in a frying pan and brown the steaks on both sides. Season with salt and pepper. Spread the pizzaiola sauce evenly around the rump steaks and cook the meat for 6-8 minutes with the lid closed over medium heat.
Melt butter in a frying pan. Drain pasta and toss in butter. Season with salt and pepper. Remove steaks from sauce and place on a preheated platter. Pluck off half of the oregano leaves and add to simmering sauce form. Arrange pasta on flat plates. Cut steaks in half diagonally and place on top of pasta. Spread sauce evenly over steaks and pasta. Decorate with the remaining oregano leaves.
Recommended wine: Sangiovese Negroamaro, rosso, from the interior of the boot heel.
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