Tagliatelle with Rosé Sauce, Zucchini and Salmon

@projectfairytale: Tagliatelle with Rosé Sauce, Zucchini and Salmon

 

Lately we harvested a lot of tomatoes, and I mean the good kind: heirloom tomatoes from old seeds that have been used for generations. And they are delicious. But, as we had so many of them, I needed to think about creative ways of integrating the tomatoes into some recipes. So, after making a delicious risotto with tomatoes and zucchini I decided to try making some rose sauce tagliatelle with zucchini and salmon. And they turned out to be absolutely delicious.

And they’re ridiculously easy to make (they just take a bit more time than usual and are a bit more messy to make if you decide to use fresh tomatoes instead of passatta – but the taste is worth it).

So here it goes:

INGREDIENTS for two serves:

  • 2-3 big heirloom tomatoes (about 0.5 kg) peeled (or 300ml of passatta)
  • 200g salmon (I always try to choose the wild salmon instead of farmed, but sometimes it is difficult)
  • 1 medium sized zucchini cut in slices
  • 2 portions of fresh tagliatelle pasta (depending on the brand)
  • 150ml cream
  • 1 small peperoncino seeded
  • 250g cherry tomatoes halved
  • fresh basil and sage leaves (or dried, I had fresh ones from the garden and I wanted to brag about that)
  • 1 medium sized onion finely diced
  • 2 garlic cloves chopped
  • butter
  • olive oil
  • salt
  • pepper
  • grated Parmesan cheese

METHOD:

  1. Sautée the onion in butter and olive oil until tender (I add salt to speed up the process) and add the garlic. Cook it until fragrant.
  2. Chop the peeled tomatoes and add them to the onions together with the chopped peperoncino and leave them simmer until it turns into a thicker paste (according to your taste, you can leave them more runny or get them thicker)
  3. In the meanwhile, heat up the oven to 180-200C and line a backing tray with parchment paper and put the cut zucchini slices and cherry tomatoes halves and leave it in the oven for 10-12 minutes (until tender)
  4. Boil the pasta according to the instructions on the package (if you made it yourself, kudos to you)
  5. Add the zucchini to the tomatoes, the cream and the Parmesan cheese, let it simmer for 2-3 minutes and once ready add the pasta.
  6. Garnish with fresh leaves and the baked cherry tomatoes and sprinkle it with Parmesan
  7. Enjoy!

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