Tagliatelle with salmon and tomatoes

Ingredients for 2 servings:

• 250 g salmon fillet(s)
• 250 g cocktail tomatoes
• 200 g tagliatelle pasta
• 1 chili pepper(s)
• 1 garlic clove(s)
• 1 sprig of parsley
• 75 ml dry white wine
• 50 ml cooking cream
• some Parmesan
• butter
• olive oil
• Salt and pepper, black

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

made quickly

Put the pasta water on the boil. Cut the chili pepper into rings and the garlic into slices; halve the cocktail tomatoes. Add the tagliatelle pasta to the boiling salted water and cook al dente according to the package instructions. Briefly sear the salmon fillets on both sides in a little olive oil in a large pan over high heat until they are lightly golden on the outside. Add the chili and garlic to the salmon in the pan and fry briefly, then reduce the heat to medium and roughly chop the salmon in the pan using a spatula/wooden spoon. Add the halved cocktail tomatoes to the pan and fry briefly, then lightly crush the tomatoes with the spatula/wooden spoon. Season with salt and pepper. Add the white wine and cooking cream to the pan, increase the heat and let it all simmer for 2-3 minutes until the alcohol has evaporated and the sauce has thickened a little. Add a knob of butter to the pan and stir in. The sauce should now have a nice consistency. Season again with salt and pepper. As soon as the pasta is done, remove it from the water and drain in a sieve. Finally, add it to the pan and let it all cook together for 1-2 minutes. Season to taste one last time, and you’re done! To serve, add a little grated Parmesan and some fresh parsley. Tips: Add chilies and garlic depending on how hot you like it; 1 chili per person is enough to give it a punch! Green tagliatelle goes very well with the sauce. If the sauce could use a bit more acidity, add a touch of lemon juice rather than more white wine. The pan should be on the stove for a maximum of 15 minutes so that the salmon is cooked through but not too dry. The amount of sauce can of course be increased if desired.