We love seafood and we love pasta. This is one of those pastas that is super easy to make, it's spicy delicious and tastes better and better with each passing day!
Ingredients:
0.5 lbs of Salmon, skinned, boned, and cut into 1 inch chunks
1 medium sized red onion, halved and cut into slices
3 cloves of garlic, peeled and chopped
10 – 12 cherry tomato, halved
1/5 cup of white grape juice (or white wine)
1 cup of assorted olives, pitted and halved if large
1/5 cup of fresh parsley, chopped
1tbsp of fresh oregano, chopped
2 – 3 tbsp of La Bomba Eggplant and Hot Pepper Antipasto Sauce
1 cup freshly grated parmesan
Paccheri Pasta
Olive oil
Salt and Pepper
Method:
1) Get your pasta ready – bring a large pot to boil with salt and olive oil. Cook the pasta (approx. half the bag/box) as per the direction. Drain the water leaving 1 cup of pasta water.
2) Cook the Fish – Heat a skillet on medium to high heat with olive oil. Season the salmon with salt and pepper and add to the skillet. Make sure that each piece touches your skillet. The salmon should cook about 2 mins on the first side or until golden brown.
3) Add the flavours – Add the onion and garlic to the salmon. Stir carefully to not break down the salmon pieces. This takes about a minute after which you will add the tomato and some salt to taste. Stir often until the tomatoes are soft , about 4 minutes. Reduce the heat and add the juice. Simmer for a couple of minutes, then stir in olives, herbs, and antipasto sauce.
4) Marry the pasta and sauce – Add the pasta to sauce, sprinkle the cheese, and toss everything together. Add in the cup of reserved pasta water and a bit of olive oil. Combine well and cook for 2 - 3 minutes. You can add more cheese and olive oil as desired.
5) Plate your yummy pasta and enjoy!
Xo,
Biya
Commentaires