1 lb. sedani ritorti pasta or penne,
1 (8 oz.) salmon fillet, diced,
2 ripe tomatoes, diced,
1 small onion, chopped,
4 garlic cloves, chopped,
4 tbsp. extra virgin olive oil,
1/3 cup chopped green onion,
1 tsp. dried basil and oregano mix,
1/3 cup dry white wine,
sea salt and black pepper to taste.
Recipe: Bring 2 liters of water to a rolling boil, add 1 tablespoon of sea salt to it and boil the pasta noodles according to taste, or follow the package directions. In the meantime, heat the olive oil in a large heavy pan and saute the chopped onion and garlic for 3 minutes. Add the diced salmon fillet and saute for 2 minues more. Add the diced tomatoes and deglaze with the white wine, while stil cooking at high temperature. Click here for a definition of deglazing. Add the green onions and dried herbs and cook until most of the liquid evaporates. Season the salmon pasta to taste with sea salt and freshly ground black pepper. Usually one even tablespoon of sea salt would be enough, but I can't give you the exact measure because sea salt varies in saltiness. Serve the salmon pasta hot.
For the pasta from the picture I used sedoni ritorti, but this recipe can work fine with small penne noodles, too.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.