8 fresh basil leaves
- Penna with salmon and tomatoes
- 500g penne paste
- 400g fresh salmon fillets
- 150g tomato – cherry
- zest with one orange
- 1 spoon lemon juice
- 1 tablespoon capers
- 7-10 basil leaves
- 2 sweet bell peppers
- 5 tablespoons Farfalle olive oil
- with salmon and tomatoes
- 750g medium fleshy tomatoes
- 1 medium garlic clove
- 3 tablespoons olive oil
- 1/4 teaspoon spicy red pepper flakes
- 250 g salmon fillet
- 500 g farfalle (can be replaced with fusilli)
- 3/4 cup fatty cream
Penne with salmon and tomatoes
In a large saucepan, boil 3 litres of water. Sour the penne and cook, according to the guidelines on the packaging, until the condition of al dente. Drain the water.
Salmon fillets free from the skin, check for small bones and cut into cubes. Rinse the pepper, discuss, grease with oil, put on a baking tray and bake in the oven at 180°C until subpalin is formed on the skin. With culinary forceps, put the hot pepper in a dense plastic bag, close it and keep 7-10 minutes. Peel the peppers from the skin, peduncle and seeds and cut into strips. Cut the cherry tomatoes in half and extract the juice and seeds.
In a frying pan over a medium heat, heat the olive oil. Sprinkle the salmon fillet with lemon juice and put in a pan. Quickly roast until golden crust. Add the tomatoes and fry for another 2-3 minutes. Pepper, salt, add orange zest and capers. Put the pepper strips last. Prospect for 1- 1.5 minutes. Mix with penne. Garnish with basil leaves and serve.
Farfalle with salmon and tomatoes
Boil water for farfalle. Release the salmon fillet from the skin. Scar the tomatoes with boiling water remove the skin from them and cut roughly. Peel and finely slice the garlic. Pour the oil into a wide deep frying pan, add the garlic and red pepper, keep over a medium heat. When the garlic is gilded, add the tomatoes, salt and simmer until all the liquid has evaporated, 10 to 12 minutes. Cut the salmon into strips about 0.5 centimeters wide and 3 in length.
Put 2 tablespoons of salt in simmering, then pour the farfalle. Mix well and cook until al dente. While the paste is boiled, add the salmon to the pan with the tomatoes, salt and pour the cream. Slice the basil and pour into the fish. Simmer until the cream thickens and grazes, by about 1/3, it takes 2 to 3 minutes.
When the paste is ready, cast it on a colander, drain the water and mix it with the sauce. Serve hot.