Quick Summer Pasta with Salmon
·Cook the pasta
Drop the pasta into boiling salted water. How much salt? I love the Italian rule of thumb that pasta water should taste as salty as the sea. So I salt it quite generously, but the pasta itself never ends up too salty.
Sauté the shallot, tomatoes and fish
Heat a little olive oil in a large pan and sauté the finely chopped shallot. 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 pieces, it only needs a few minutes to cook so it doesn't dry out.
Add the pasta to the fish and loosen with water
Before draining, scoop out a cup of the pasta cooking water. Drain the pasta and add it to the pan with the fish. Stir and pour in a little of the pasta water to help form a sauce.
Feel free to add cream
Do you like your pasta creamy? Don't hesitate to stir in about a deciliter of cream. It certainly won't do the dish any harm.
Parsley and Parmesan
But the sauce will come together even without cream, thanks to the starchy water the pasta was cooked in. Stir, simmer for a minute, and take off the heat. Sprinkle in the parsley and serve topped with Parmesan.