I have to admit: I haven’t been always a pasta lover. My first experience with pasta (it was all called Macaroni in the good old times of my childhood) was for breakfast with butter and sugar (yes, exactly sugar, and I am really sorry for the Italians that are reading this). Years later I tried overcooked spaghetti floating in tomato-with-something sauce – more similar to stew than to pasta… It is really sad how trying the wrongly cooked food multiple times can make you believe that you don’t like this particular food…
This was until I met my better half who made me discover the real pasta world. I found out how much better is the pasta when it’s just lightly covered with sauce instead of swimming in it. I found out that each different kind of pasta has its own charm and favourite sauces; I realized that al dente is my preferred way of cooking it; I tasted different kinds of ravioli and I loved them (now I just love all types of stuffed pasta). There are so many ways to cook pasta that you don’t have the chance to get bored… well, I never get bored.
Unfortunately in my country there are still not many the restaurants where you can eat really good pasta, even though cooking it is a really simple thing. That’s why I prefer to eat it at home.
Today’s recipe I cooked for lunch on a Sunday. I love salmon so this dish is really a treat for me. It is very easy, just be careful not to make it too heavy by adding too much olive oil and cream.
And the good thing is that it’s ready in less than ½ hour.
Makes 2 or 3 servings
100 g smoked salmon, chopped
100 ml heavy cream
3 tbs olive oil
½ onions, chopped
300 g tagliatelle
Heat the oil in a large frying pan; add the onion and sauté for 3-4 minutes or until the onion has softened. Add the salmon and heavy cream and continue to cook over a gentle heat for around five minutes. Remove from heat and set aside.
In a large pot of salted boiling water, cook tagliatelle until al dente (2-3 minutes less than the time indicated in the box). Keep 100 ml of the cooking water. Drain the pasta and stir it into the cooked salmon. Add the pasta water and cook for 2-3 more minutes on a low fire. Garnish pasta with fresh parsley before serving.