Tagliatelle with salmon, zucchini and tomato sauce

Ingredients for 2 servings:

• 250 g tagliatelle pasta
• salt water
• 2 tbsp oil
• 1 onion(s)
• 2 tbsp sugar
• 2 zucchinis
• 350 g salmon fillet(s), fresh, without skin and bones
• 350 ml tomato(s), pureed
• 150 ml cream
• salt and pepper
• Paprika powder
• lemon juice
• 3 garlic cloves

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the tagliatelle in salted water until tender. Wash the salmon, pat dry, cut into pieces, drizzle with lemon juice, and season with salt and pepper. Peel the zucchini, halve it, and cut it into thin slices. Peel and chop the onion. Heat the oil in a saucepan, sauté the onion with the sugar until translucent. Sauté the zucchini, season with salt, pepper, and paprika. Pour in the passata and cream, press in the garlic, and simmer for about 5 minutes. Then add the salmon and heat for a few minutes. Season the sauce to taste with salt, pepper, paprika, sugar, and lemon juice, and serve with the tagliatelle. The ratio of passata to cream can be adjusted as desired; we prefer a creamier texture.