Salmon Pasta with Spicy Tomato Sauce
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Body+Soul, June 2005
- Yield Serves 4
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Ingredients
- 8 ounces spinach fettuccine pasta
- 2 tablespoons plus 1 teaspoon olive oil
- 1 cup red onion, finely diced
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 salmon fillet (8 ounces)
- 1/4 teaspoon dried dill weed
- 1 pound roma tomatoes, peeled, seeded, and chopped
- 1/4 cup dry white wine
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Directions
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Cook pasta in boiling water according to the package directions. Drain, reserving pasta water. Toss pasta with 1 teaspoon olive oil. Keep it warm.
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Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onions. Cook and stir until softened. Add red pepper flakes, oregano, and salmon. Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine; bring to a boil. Turn heat to low. Simmer for 10 minutes; season with salt and pepper. Add some reserved pasta water if the sauce gets dry.
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Mound the pasta on plates. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Serve warm.
Made this for Mother's Day last year and it was very good. My only complaint is that the fish should be marinated to cut down on the "fishy" smell that - in spite of it tasting delicious.... is a turn off to everyone.