How to make it

  • In a bowl, combine the tomatoes, shallots, and capers.
  • Add the tarragon, lemon zest, then the olive oil.
  • Gently fold the ingredients together.
  • Season with the pepper.
  • Cover and let rest at room temperature for about 1 hour.
  • Shortly before serving, bring a large pot of water to a boil.
  • Add the remaining tablespoon of oil and the pasta and cook until just tender.
  • Drain the pasta and divide among shallow pasta bowls.
  • Top each portion evenly with the tomato mixture and shredded salmon.
  • Sprinkle each portion with chopped egg, if desired.
  • Serve immediately.
  • You may have some sauce left over, which, if so, is a good thing! Put it in the refrigerator and boil some more pasta tomorrow!

Reviews & Comments 1

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    " It was excellent "
    trigger ate it and said...
    The ripe Heirloom tomatoes,fresh tarragon leaves smoked salmon,lemons and capers make a wonderful irresistible classic combination. Very good for the pallet and the tummy.
    You are so right about Fresh off the Vine tomatoes, I started my seedlings Sunday can't wait.

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