Tagliatelle al Salmone – Pasta with salmon

Ingredients for 3 servings:

• 300g tagliatelle
• 300 g salmon
• 100 g cherry tomatoes
• 1 small shallot(s)
• 1 garlic clove(s)
• 400 g tomatoes, chopped
• 1 handful of leaf spinach
• 1 shot of white wine, dry or semi-dry
• 3 tsp cream cheese
• basil
• salt and pepper
• Olive oil for frying
• some flour for dusting

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the tagliatelle al dente according to the instructions. Finely dice the shallot and roughly chop the garlic. Add a little olive oil to the pan and heat over medium heat. Add the shallots and garlic and sauté briefly. Feel free to add the basil stalk to the oil briefly as well, as this will impart some of the flavor to the oil! Meanwhile, halve the cherry tomatoes and then add them. Remove the skin and bones from the salmon and cut into large cubes, then season with salt and flour. Add the salmon to the pan and fry briefly, but do not cook until completely cooked! Deglaze with a splash of white wine, simmer briefly, and then add the chopped tomatoes. Simmer everything briefly again. After about 5-6 minutes, add the washed spinach leaves, let it wilt, and season everything with salt and pepper. Add the tagliatelle and cream cheese and toss well.