Creamy Tomato Salmon Pasta
Course: main courses, fish & seafood, pizza & pastaCuisine: ItalyDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
300 g fresh tagliatelle
300 g sliced salmon (without skin)
35 g chopped shallot
2 cloves chopped garlic
2 Tbsp tomato paste
200 g cherry tomatoes
125 ml white wine
125 ml vegetables stock
200 ml heavy cream
2 Tbsp chopped parsley
1 Tbsp chopped dill
salt
pepper
2 Tbsp olive oil
Steps
- Chop the garlic, shallot, dill and parlsey; set aside.
Cut the cherry tomatoes in half and slice the salmon; set aside
Cook the tagliatelle according to the packet instructions, then drain.
Toss the pasta with a little of the olive oil to loosen; set aside.
- Heat a large pan over a medium heat and add a nice lug of olive oil. Add the chopped shallot, garlic, and fry on a medium heat for about one minute, stirring occasionally.
Add the sliced salmon and turn the heat up to high. Cook until the salmon not longer pink.
- Add tomato paste and stir well for about one minute (you may break the salmon but it’s not a problem).
Add the tomatoes, white wine, vegetable stock and let it reduce by half.
Give everything a gentle stir and when it starts to bubble, turn the heat down to medium – allowing the salmon to cook in the simmering sauce.
- Pour the heavy cream and let everything sit on a low heat for a couple minutes, so the flavors get incorporated into the cream.
Season with salt and pepper.
- Add the cooked tagliatelle into the pan and stir until the pasta soaked into the sauce.
Serve immediately with a sprinkle of chopped dill and parsley.
