|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
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)
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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