Pasta with salmon and cherry tomatoes
Ingredients
For
6
personnes
- 600 g of pasta (tagliatelle in this case)
- 100 g of smoked salmon
- 150 g fresh salmon
- 500 g mozzarella
- 250 g of cherry tomatoes
- 1 onion
- 2 tbsp full-flavoured olive oil
- 20 cl of white wine
- 10 sprigs of chives
- Salt and pepper
Tip
For this pasta dish with two types of salmon and cherry tomatoes, we recommend a full-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence PDO, from Provence PDO, or a French olive oil of the Aglandau variety, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … Discover more salmon recipes on our website: Salmon and leek puff pastry, Salmon en papillote with potatoes, peas and olives; Smoked salmon bagel …
Instructions
- Dice the mozzarella and drain off as much moisture as possible by placing it in a colander.
- Cook the pasta (in this case, tagliatelle) in a large saucepan of salted water according to the instructions on the packet.
- Cut the smoked salmon into strips and set aside. Cut the fresh salmon into small cubes and set aside. Wash the cherry tomatoes and cut them in half.
- Peel and finely chop the onion. Fry it in 1 tablespoon of full-flavoured olive oil, then add the diced fresh salmon. Cook for a few minutes, stirring occasionally, then add the cherry tomatoes (setting a few aside for garnish) and fry for a few more minutes. Deglaze with the white wine, season with salt and pepper, and add the smoked salmon. Leave the sauce to rest.
- Finely chop the chives and set aside.
- Drain the pasta, reserving 2 tablespoons of the cooking water (which you’ll add to the pasta sauce), toss the pasta with the two-salmon sauce, stir in the chives and serve straight away. Enjoy your meal!
Tip
For this pasta dish with two types of salmon and cherry tomatoes, we recommend a full-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence PDO, from Provence PDO, or a French olive oil of the Aglandau variety, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … Discover more salmon recipes on our website: Salmon and leek puff pastry, Salmon en papillote with potatoes, peas and olives; Smoked salmon bagel …
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
You might also be interested in
Fusilli alla puttanesca