Amandari Smoked Salmon Pasta
From pascale 16 years ago
- 5 minutes to make
- Serves 6
Thi is a recipe from Sheila Lukin's All Around the World Cookbook, to which I have made minor edits. She calls for plum tomatoes, but Heirloom ones are so much more juicy and fragrant. You can use any mix of good tomatoes (never use the tasteless grocery store ones or canned). Read more You can also substitute basil or dill, but trust me, the fresh tarragon is so wonderful! She also calls for orange zest, which you may prefer, but I like the lemon. If you want it to have a more citrus taste, try a Meyer lemon or orange-infused olive oil. This is delicious and light, perfect for a summer lunch. It is one of my favorite recipes. I count the days until the tomatoes ripen. As always, adjust proportions to your tastes. See less
Ingredients
- 5 ripe heirloom tomatoes, cut into 1" pieces or 4 Heirlooms and a basket of cherry tomatoes (Sweet 100s work nicely), cut in half shopping list
- 3 shallots, finely chopped shopping list
- 3-4 tablespoons drained tiny capers shopping list
- 2 1/2 tablespoons finely chopped fresh tarragon leaves shopping list
- Zest of 2 organic lemons (Meyers work nicely) shopping list
- 8 ounces smoked salmon (I use hot smoked salmon, but to your preference), shredded or torn into small pieces shopping list
- 1/4-1/3 cup excellent extra virgin olive oil shopping list
- 1 teaspoon freshly ground black pepper (more if you love pepper) shopping list
- 1 lb. dried angel hair -- (very thin) pasta shopping list
- Optional (I omit): 2 hard-cooked eggs, coarsely chopped for garnish shopping list
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!
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