Basil and dill weed round out this entree's great flavors.
Ingredients
8 oz dried capellini pasta
6 oz smoked salmon, thinly sliced
3 tbsp olive oil
1 large clove garlic, minced
2 ¼ cups tomatoes, seeded and diced, divided
½ cup dry white wine
3 tbsp capers, drained
1 ½ tsp dried dill weed
1 ½ tsp dried sweet basil
½ cup Parmesan cheese, freshly grated
Fresh parsley, chopped
Method
1
Cook pasta in a large pot of boiling salted water until al dente.
2
Meanwhile, slice salmon, along the grain, into ½ inch wide strips; set aside.
3
In large skillet, heat oil over medium-high heat until shimmering. Add garlic and stir frequently until slightly golden.
4
Stir in 2 cups tomatoes, wine, capers, dill and basil. Cook until mixture bubbles, stirring occasionally.
5
In a large bowl, combine pasta and tomato mixture. Toss to combine. Add salmon and cheese, then toss lightly. Garnish with remaining tomatoes and parsley, if desired.
Variation
Substitute 1 ½ pounds scallops or calamari rings; adjust cooking time as needed.
Timers
Preparation Cooking Start To Finish [cooked-sharing]
Ingredients
8 oz dried capellini pasta
6 oz smoked salmon, thinly sliced
3 tbsp olive oil
1 large clove garlic, minced
2 ¼ cups tomatoes, seeded and diced, divided
½ cup dry white wine
3 tbsp capers, drained
1 ½ tsp dried dill weed
1 ½ tsp dried sweet basil
½ cup Parmesan cheese, freshly grated
Fresh parsley, chopped
