Marinated Steaks with diced tomatoes and pasta

I'm doing my taxes today.

I've just started. It's only April 8th. But I'm TurboTaxing this year, and there's hope. So far, so good.

But after a few hours of this, I'm looking forward to dinner. It needs to be delicious and substantial, and, well, comforting. A salad and a glass of mineral water won't cut it tonight.

When we were on Capri (oh, don't I sound full of myself?), we had the loveliest beef and pasta dish I've ever encountered. Amazing rib eye steaks were seared and then, apparently to this palate, finished off with oregano, diced tomatoes, and rich olive oil, and served with linguine. Simple, and staggeringly good. The flavor was out of this world.

So this evening, we can't eat on a high porch above a scenic street on the Isle of Capri, drinking in the aroma of bougainvillea and the chatter of beautiful strangers in the semi-darkness. But we can fix up a meal enjoyed one wonderful evening and reminisce.

I don't have well-marbled rib eyes in the fridge, so I'm marinating individual round steaks with a blend of olive oil and a little apple cider vinegar, quite heavily seasoned with garlic, oregano, salt and pepper. When we're hungry, I'll put on a pot of water to boil, then pour some of the marinade into a hot skillet and sear the steaks on both sides. I'll add a large can of diced tomatoes with their juices. Maybe add a small can of tomato sauce, too, depending on how many are coming to the table.

I'll season with more oregano, salt, pepper and garlic, some crushed red pepper (we want this spicy), and allow the steaks to simmer over low heat while the water comes to a boil. Adjust seasonings. Drain the pasta, top with the sauce, extra virgin olive oil, and slivers of good cheese (we've got Locatelli on hand) and serve alongside the steaks.

I'm ready to cook right now. Who knew that number-crunching works up such an appetite?