I have used pasta made from durum wheat semolina with squid ink. The squid ink is why it’s black. I use the brand Cara Nonna from Italy. Not only does this wonderful black pasta looks good, it is also smooth and tastes as good as it looks. If you cannot find black pasta, use spaghetti instead. Just remember that you should not overcook pasta, we are serving this pasta in Prairie Kitchen, and Bar.
Unlike beef or pork, fish does not offer much taste on its own. This recipe is for those who love a rich tomato texture.
INGREDIENTS (2 to 3 persons)
- 300g fresh salmon, pick the bones up if any
- 4 pips garlic, chopped
- 1 big onion, sliced
- 2 fresh red tomatoes, cut into boats.
- 1 can chopped tomatoes, about 400g to 450g
- 150g button mushrooms, chopped
- 1/2 Tsp thyme and ½ Tsp Basil
- A few sprigs of parsley, chopped
- Salt & Pepper
- Dice salmon into bite size.
- In a pan, heat 1 tbsp cooking oil and 1 tbsp butter. Place garlic and onion into the pan.
- Sweat garlic and onion for approx. 1 min or until softened.
- Add mushrooms, thyme, basil, and pepper. Then add fresh tomatoes.
- Saute for about 1 min, then pour the can of tomatoes into the pan.
- Let it boil. Season to taste with salt.
FOR THE PASTA
- 120 to 150-gram pasta for 2 to 3 persons
- After your sauce has been made and when you are ready to eat, boil pasta in hot water until cooked. Pasta is best boiled until al dente stage. That means the pasta is not too soft and you should be able to feel the firmness when you eat them. Keep testing during the last stage of cooking.
- To serve, ladle the sauce over the pasta and sprinkle with chopped parsley. The parsley not only makes the dish looks beautiful, it also lends a great taste to the dish. Sometimes, when I run out of parsley, I use spring onion instead!