Pappardelle of Don Vito

Ingredients for 4 servings:

• 500 g pappardelle
• 350 g salmon fillet(s)
• 2 onions, small
• 2 garlic cloves
• 10 cherry tomatoes
• 1 bunch arugula
• 200 ml white wine
• 350 ml cream
• 2 tsp tomato paste
• salt and pepper
• 1 tbsp sugar
• olive oil
• 1 lemon(s)
• Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Served with a glass of white wine in summer, buonissimo!

Peel the skin off the salmon using a long, sharp knife. Finely chop the onions and garlic. Halve the tomatoes. Remove the stems from the arugula. Cut the salmon fillet into cubes and fry lightly in a pan with olive oil. Then remove from the pan and season with salt, pepper, and a little lemon juice. Set aside. Sauté the onions and garlic in the same oil until translucent. Add the tomato halves and deglaze everything with white wine. Simmer and reduce. Meanwhile, mix the cream with the tomato paste well and finally add it to the pan. Allow everything to reduce slightly and season with salt, pepper, a little lemon juice, and sugar. Then add the salmon and let it simmer briefly over low heat. Cook the pasta in salted water until al dente and transfer to the plates. Spread the salmon and tomato sauce on top and serve with a few arugula leaves, a lemon wedge, and plenty of Parmesan cheese.