1 pound extra lean ground beef,
1 pound dry fusilli pasta,
2 mild banana peppers,
1 medium onion, chopped,
2 garlic cloves, chopped,
5 tablespoons extra virgin olive oil,
1 handful cherry tomatoes, sliced in half,
300 gr. tomato paste,
2 cups of water, aside from water for boiling,
1/2 cup chopped fresh basil,
sea salt and black pepper to taste.
Recipe: Boil the pasta noodles according to package directions. In the meantime, heat the olive oil in a large heavy pan at high temperature, and saute the garlic and onion until opaque. Add the sliced banana peppers and cherry tomatoes, and saute for 2 more minutes. Add the ground beef and break it with an wooden spoon, so no large chunks are remaining in the pan. Cook until the ground beef changes color, and add the tomato paste. Stir it in and add the two cups of water. Season the meat sauce to taste with sea salt and pepper, cover the pan, and simmer for about 10 minutes at low temperature. Add the fresh basil to the sauce during the last minute of cooking. Strain the boiled pasta and toss it in the pan with the meat sauce. Stir well to coat all the noodles with sauce.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.