Saturday, May 17, 2008


Farfalle with salmon sauce (recipe in the comments)
Herb salad

Hot tea
Pecan Sandies (actually knock offs of Pecan Sandies, but you get the idea)
We don't eat meals like the double decker tacos from yesterday very often and, boy, afterwards we need a quick and sure return to a more normal eating style. This is a new recipe, but was certain to fit the bill. A light, spicy red sauce for pasta with some salmon for body. The original recipe wasn't spicy enough, didn't contain enough garlic, and had no red wine, BUT it was a great inspiration for us. In the end, this turned out to be a lot like trollop pasta, one of our favorites. It's a bit weird that they're so similar, because other than fish and tomatoes they have dissimilar ingredients. One would think a sauce made with olives and capers would be very different from one without, but actually, no. Anyway,a yummy meal that brought us back to basics.

Prep Notes
Difficulty: Easy
Chopping: Garlic, parsley
Time: 35 minutes
Make ahead: Make the sauce ahead and toss with fresh pasta.

J: "A return to our regularly scheduled cuisine."
M: "A new twist on a classic."

1 comment:

J said...

Farfalle with Salmon Sauce – M & J (Inspired by Di Cecco Pasta)
Serves 4-5

3 T extra virgin olive oil
5 cloves garlic, sliced
2 6.5 oz cans boneless, skinless salmon, drained and flaked
1 15 oz can tomato puree
¼ cup white wine
1 t red pepper flakes
1 lb farfalle or other chunky pasta
¼ cup chopped parsley
Parmesan, for grating

Heat the olive oil in a large skillet over medium heat and add the garlic. As it is just beginning to turn slightly golden, add the flaked salmon and cook for a few minutes. Add the tomatoes, wine, and pepper flakes. Bring to a low simmer and cook, covered, for 20 minutes.

When the sauce starts to simmer, bring a large pot of salted water to a boil. Cook pasta until desired doneness. Reserve a cup of pasta water. Drain pasta and toss with sauce. Sprinkle with parsley. Add salt and pepper to taste and thin with pasta water as desired. Serve with grated Parmesan.