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
- olive oil
- grated Parmesan cheese
- 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.
- 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)
- 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)
- Boil the pasta according to the instructions on the package (if you made it yourself, kudos to you)
- 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.
- Garnish with fresh leaves and the baked cherry tomatoes and sprinkle it with Parmesan
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