Fussili pasta with steak pizzaiola

Ingredients:

• 200g fuzzilli pasta (about 2.5 cups)
• 450 g skirt steak, cut in half crosswise
• 2 tablespoons extra-virgin olive oil
• 100 g small sweet peppers (4-6 pcs.), cut in half lengthwise, removed from seeds and stems
• 1 red onion, thinly sliced
• 3 cloves garlic, chopped
• 0.5 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 cup dry white wine
• 1.5 cups canned chopped tomatoes
• 1 cup torn fresh basil

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the pasta cooking water and discard the rest.
2. Meanwhile, season the steaks with salt and black pepper. Heat a large skillet over high heat. Add 1 tablespoon of olive oil. Add the steaks and cook until well browned, about 4 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil.
3. Add the remaining 1 tablespoon of olive oil to the skillet along with the bell pepper, red onion, garlic, oregano, red pepper flakes, and 1/2 teaspoon of salt. Cook, stirring, until the vegetables are softened, about 4 minutes. Reduce the heat to medium, stir in the wine, and cook until the liquid has almost evaporated, about 30 seconds. Add the tomatoes and 1/4 cup of water. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
4. Add the pasta and any juices released from the steak. Stir to heat through the pasta, about 1 minute, adding more of the pasta cooking water if necessary to thin the sauce. Season with salt and pepper to taste and stir in 3/4 cup basil. Divide the pasta among plates. Thinly slice the steak and place it on top of the pasta. Sprinkle with the remaining 1/4 cup basil.