Recipe from: ferdakost Image credit: Marion |
Smoked
Salmon And Tapenade Pasta
“For me, this pasta belongs to a rare
category of comfort food, the kind that seems familiar and new at the same time.”
Marion
Ingredients:
2 tbsp. olive
oil
1/2 yellow
onion, finely chopped
4 cloves
garlic, minced
2 tsp. dried
thyme
3 tsp. herbs de Provençe
100 ml. (1/2
cup) white wine
100 ml. (1/2
cup) tomato sauce
200 ml. (1
cup + 1 tbsp) heavy cream (or oat cream)
4 tbsp.
tapenade (preferably of green olives)
60 g. (2 oz.)
black olives, pitted and sliced in half
300 g. (10
oz.) smoked salmon, cut into cubes
3 tbsp. fresh
oregano, chopped
3 tbsp. fresh
basil, chopped
450 g. ( 1
lb.) pasta
Salt and
Pepper, to taste
Oregano or
basil, for garnish (optional)
Instructions:
In a
casserole, heat the oil over medium heat and caramelize the onion.
Add the
garlic and olives and sauté for one minute.
Add the
tomato sauce, dried thyme and herbs de Provence and let cook for a minute or
two.
Next, add the
wine, cook, then the cream and tapenade.
Let simmer,
and stir in the smoked salmon, salt and pepper.
Finally, add
the fresh herbs.
Simmer until
the sauce is semi-thick, about 5 minutes.
Feel free to
add more salt and pepper if needed.
Cook the
pasta in a casserole of boiling salted water until just al dente.
Drain the
pasta, and pour some olive oil on the pasta, making sure it coats evenly.
Pour the
sauce on the pasta, and garnish with fresh oregano or basil.
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