Serves about four
For the sauce
400 ml of Passata (Sieved tomatoes);
2 tablespoons of olive oil;
1 onion finely chopped;
1 or 2 cloves of garlic crushed;
2 stalks of celery finely chopped;
two handfuls of halved cherry tomatoes;
mix of dried herbs (basil, rosemary);
pepper and salt for seasoning;
teaspoon of sugar.
400gr of fresh salmon fillets, skinned and cut in bite size chunks;
200gr smoked salmon, in slivers.
500gr of farfalle or penne pasta.
Spinach (fresh or frozen);
Start with the sauce. Heat the olive oil in a saucepan, add the onion and garlic and let sweat for a few minutes. Add the finely chopped celery. Leave sweat for about five minutes before adding the passata. Let simmer for fifteen to twenty minutes, after seasoning with the herbs, pepper, salt and sugar.
While the sauce is simmering, season the chunks of fresh salmon before putting under the grill on high temperature. Leave for about ten minutes, but check regularly. When the salmon chunks are nearly done, give the smoked salmon a few minutes under the grill also, to accentuate the smoky taste.
While the salmon is under the grill, bring water to the boil for the pasta and add the cherry tomatoes to the simmering sauce. Let the sauce simmer until pasta is boiled and ready to be served.
To add a bit more color to the dish, I suggest to serve with spinach (fresh or frozen). Use a handful of pine nuts to give the whole dish a bit of crunch. Before adding them, give them a quick blast under the grill or in the pan (keep watching them…cause they burn really quickly).
To serve, poor the drained pasta, together with the tomato sauce, the fresh and smoked salmon and the pine nuts in a big bowl and stir carefully before dishing up. Add the spinach and a few leaves of fresh basil before serving. SMAKELIJK!
…and any leftovers…lovely cold the next day as a pasta salad!