Farfalle with Fresh Salmon

Farfalle al Salmone
by Giuliano Hazan
from Thirty Minute Pasta: 100 Quick and Easy Recipes
(Stewart, Tabori & Chang, 2009)
Serves 4

Video Interview

Though salmon is not a native Italian fish and one rarely sees it on restaurant menus, its rich flavor makes for a great pasta sauce. This straightforward farfalle recipe brings out its flavor, and if salmon were popular in Italy, this is probably how it would be prepared.—Giuliano Hazan

convert Ingredients
1 3/4 pounds fresh tomatoes
1 medium clove garlic
3 tablespoons extra-virgin olive oil
1/4 teaspoon hot red pepper flakes
Salt
1/2 pound skinless salmon fillet
1 pound farfalle (penne or fusilli are also good)
3/4 cup heavy cream
6 to 8 fresh basil leaves

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Method
1. Fill a pot for the farfalle with about 6 quarts of water, place over high heat, and bring to a boil.

2. Peel and coarsely chop the tomatoes. Peel and finely chop the garlic. Put the olive oil in a 12-inch skillet, add the garlic and red pepper flakes, and place over medium-high heat. Saute until the garlic is sizzling. Add the tomatoes, season with salt, and cook until all the liquid the tomatoes release has evaporated, 10 to 12 minutes.

3. While the tomatoes are cooking, cut the salmon into strips about 1/4 inch thick and 1 1/2 inches long.

4. Once the tomatoes are ready, add about 2 tablespoons salt to the boiling pasta water, add the farfalle, and stir well. Cook until al dente.

5. While the farfalle is cooking, add the salmon to the pan with the tomatoes, season with salt, and add the cream. Coarsely chop the basil and add it to the pan. Cook until the cream has thickened and reduced by about one third, 2 to 3 minutes.

6. When the farfalle is done, drain well, toss with the salmon sauce, and serve at once.

Recipe © 2009 Giuliano Hazan. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.