Smoked Salmon Pasta Pomodorini
From shandy 13 years ago
- 25 to make
- Serves 4
Cherry tomatoes have a way of multiplying in the garden when your back is turned. The more you pick, the more there are. This is a fast and fresh dish where fresh ingredients stand out. Adapted from a recipe found in Michael Chiarello's Casual Cooking Cookbook and for my record.
Ingredients
- 3/4 pound spaghettini or spaghetti shopping list
- 1/4 cup extra-virgin olive oil, plus more for drizzling shopping list
- 1/4 cup sliced garlic shopping list
- 1/2 teaspoon finely minced Calabrian chilies, or 1/4 teaspoon red pepper flakes shopping list
- 1 pint small cherry tomatoes, stems removed, crushed between your thumb and forefinger shopping list
- sea salt, preferably gray salt shopping list
- 1/2 cup fresh basil leaves, each torn into 2 or 3 pieces shopping list
- 1/2 lb smoked salmon, shredded into larger pieces shopping list
- Wedge of parmesan cheese ready to grate over pasta dish shopping list
How to make it
- Bring a large pot of salted water to a boil over high heat. Add the pasta.
- While the pasta cooks, heat the 1/4 cup olive oil in a large skillet over moderate heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chilies and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt.
- When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce, smoked salmon, and the basil and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warmed serving bowl and grate Parmesan over the top to taste. Drizzle with a little more olive oil.
- Serve immediately.
Reviews & Comments 3
-
All Comments
-
Your Comments