It's time for tomatoes, people! I've posted a similar recipe before but thought now is a good time for some tomato inspiration. We received a massive, bright red, plump and juicy tomato in our farm box this week and since I had some smoked salmon in the fridge I knew what I was going to make. This pasta recipe is one of those classic summer pasta dishes that highlights seasonal ingredients like basil, Vidalia onions and tomatoes, and it's a perfect weeknight meal because it comes together in less than 20 minutes. Also, it kind of reminds me of a bagel, which I love.
Serves 2-4
1/2 lb pasta (any kind works though I've been partial to perciatelli lately)
olive oil
1/2 Vidalia onion, chopped
2 cloves garlic, pressed
2 medium to large vine ripe tomatoes
~ 8 oz smoked salmon, chopped1 oz cream cheese
handful of fresh basil, torn or chopped
pepper
parmesan, for sprinkling
Bring a pot of water to boil and meanwhile heat some olive oil in a large skillet on medium heat. Saute onions and then add garlic and then tomato, turn heat to medium high. As tomato is cooking down place pasta in boiling, salted water and stir. Let tomato cook for a few minutes and smash pieces with wooden cooking spoon. Turn heat to low and stir in cream cheese and smoked salmon (the salmon will cook through quickly). Add some fresh pepper (the smoked salmon provides enough saltiness). Drain pasta and toss into sauce and let pasta soak in the tomato sauce. Add fresh basil, stir and serve. Top with parmesan.
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