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pasta with salmon in arabiata sauce I’m kicking off my sauce with a splash of olive oil and finally sliced onions now for that angry chili okay not too much because then it’s going to be really AR rabata and really upset now for the pasta it’s very important to cook the pasta al dente and what you have to do is to cook the pasta 1 minute less than is instructed on the cooking time that is on a packet don’t tell me off but salted water makes the pasta taste so much better a real arabat sauce must have these chopped tomatoes from a tin don’t use fresh tomatoes because trust me it’s just not Italian now once you put the Tomato into the sauce lower the Heats for the salmon what I go here is a nice fet of salmon you can get it anywhere do make sure that there is non skin on the bottom of the salmon okay if you chop the salmon up into small chunks it will cook much quicker and you don’t have to use salmon chicken is just as good now the diced salmon goes straight into the tomato sauce Italians wouldn’t normally cook salmon with arabat sauce but I think my family need to enjoy the genome magic in this dish so what I’m doing now is to gently poach the salmon pieces releasing the flavor of the salmon into the sauce and now for the finishing touches flat leaf parsley coarsely chopped I can’t resist more salt and for even more flavor a glug of extra virgin olive oil gently stir everything together and this is actually ready people often make the mistake that they drain the pasta they put it on a plate and then they put the sauce on top that’s not the way to do it you need to allow the sauce to coat the pasta beautifully and that’s how you get a perfect plate of pasta so you pick your pasta up give it a good shape straight into the tomato sauce then very gently you mix everything together the only thing I got to do now serve it on a nice warm serving plates now just sprinkle a little bit of parley on the top that’s it let me tell you this salmon is very happy to meet my favorite pasta shape
1 Comment
nice recipe!