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Cooking
Quick Summer Pasta with Salmon
· 4 servings
Cook the pasta
Drop the pasta into boiling, salted water. How much salt? I love the Italian rule that pasta water should taste as salty as the sea. So I salt it generously, but the pasta never ends up too salty.
Fry the shallots, tomatoes and fish
Heat a little olive oil in a large pan and fry the finely chopped shallot in it. Just very lightly, not until golden. Add the halved cherry tomatoes, stir, then add the pieces of fish.
Season to taste
Season with salt and pepper. Since the fish is cut into small pieces, it only needs a few minutes in the pan so it doesn't dry out.
Add the pasta to the fish and loosen with pasta water
Scoop out a mugful of the pasta cooking water before draining. Drain the pasta and add it to the pan with the fish. Stir, then pour in a little of the reserved pasta water to form a sauce.
Cream is optional
If you love creamy pasta, don't be afraid to stir in a splash (about a deciliter) of cream. It certainly won't do the dish any harm.
Parsley and parmesan
That said, the sauce will come together nicely even without cream, thanks to the starchy pasta water. Stir, simmer for a minute, then take off the heat. Sprinkle in the parsley and serve topped with parmesan.