Italian salmon pasta pan

Ingredients for 2 servings:

• 200g penne
• 1 clove(s) garlic
• 8 sage leaves
• 1 tbsp olive oil
• 200 g salmon fillet(s)
• 2 tomatoes
• 4 tomatoes, pickled in oil
• 2 tbsp tomato paste
• 75 ml cream
• Thyme
• salt and pepper
• Sugar
• 75 ml water, hot

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cook the pasta according to the package instructions until al dente. Then drain through a sieve. Cut the sage into strips, peel the garlic and finely chop. Heat the olive oil in a pan and sauté the sage and garlic. Wash the salmon and pat dry, then cut into 2 cm wide strips. Add the strips to the pan and fry on both sides. Peel and deseed the tomatoes and cut the flesh into wedges. Cut the pickled tomatoes into strips. Add the tomatoes to the fish in the pan and fry for 1 minute. Make a tomato sauce from 2 tablespoons of tomato paste and 75 ml of hot water. Pour in the cream, season with a pinch of sugar, salt, pepper, and thyme. Add the drained pasta and mix everything well. Let the salmon simmer for another 5 minutes with the lid closed and the heat low. Arrange on plates and serve hot. Alternative: Pour the finished salmon pasta pan into an ovenproof casserole dish, top with mozzarella and bake in the oven for 10 minutes.