Spaghetti with smoked salmon

Name: Spaghetti with smoked salmon
Ingredients: 3000 ml water; 1 tablespoon salt for the cooking water; 300 g Barilla No. 3 spaghetti; 2-3 tablespoons olive oil; 3 garlic cloves; 2 large meaty tomatoes; 10 g jalapeño or hot pepper; 1 teaspoon fish seasoning mix with pink peppercorns rosemary oregano and chili flakes; 1/4 teaspoon salt; 120 g smoked salmon; 30 g cheddar or Parmesan or pecorino; 1/2 teaspoon oregano

Pasta/Pizza - Spaghetti with smoked salmon by Florina F. - Recipia

Jalapeño and smoked salmon bring heat and saltiness, while the cheese softens over the hot spaghetti just as it’s served. It comes together quickly with meaty tomatoes and pepper, which stay in pieces, while the oil coats everything in a thin layer. I keep the salmon in wide strips so it shows among the pasta. Prep: 10 minutes. Cook: 10 minutes. Total time: 20 minutes. Serves: 2. Approximately 840 kcal and 35 g protein per serving.

Ingredients

3000 ml water
1 tablespoon salt for the cooking water
300 g Barilla No. 3 spaghetti
2-3 tablespoons olive oil
3 garlic cloves
2 large meaty tomatoes
10 g jalapeño or hot pepper
1 teaspoon fish seasoning mix with pink peppercorns rosemary oregano and chili flakes
1/4 teaspoon salt
120 g smoked salmon
30 g cheddar or Parmesan or pecorino
1/2 teaspoon oregano

Preparation

1. Bring 3000 ml water to a boil with 1 tablespoon salt. Cook the spaghetti for 5 minutes, until al dente, then drain. 2. Finely chop the garlic. Heat the olive oil in a large frying pan and sauté the garlic for 1 minute, until it starts to smell fragrant. 3. Cut the tomatoes into large chunks and finely chop the jalapeño or hot pepper. Add them to the pan and sauté for 3 minutes, just until they soften slightly but still hold their shape. 4. Add the fish seasoning mix and 1/4 teaspoon salt. Stir and leave the pan on the heat for another 10 seconds. 5. Add the spaghetti to the pan and toss over high heat for 30 seconds. 6. Serve the pasta warm with the smoked salmon divided over the top, cheese cut into strips or grated, and oregano sprinkled over.

Notes

Cherry tomatoes can replace the meaty ones: use 250 g and cut them in half; they soften faster, so keep an eye on the pan. Cold-smoked salmon slices are easy to arrange on top, while hot-smoked salmon flakes apart more easily. If the tomatoes are very juicy, let some of the liquid cook off before adding the pasta, without cooking the vegetables until they fall apart. At my place, the plate is reminiscent of spaghetti with tomato sauce, with the salmon set separately on top. A simple green salad is enough alongside the pasta. Cheddar can be replaced with 30 g Parmesan or pecorino, and fresh jalapeño with 10 g pickled jalapeño, well drained. The pasta contains gluten, and the cheeses contain dairy. Keep leftovers in a sealed container in the refrigerator for no more than 3 days; the pasta will soften more after reheating.