Basil and dill weed round out this entree's great flavors.
Cook pasta in a large pot of boiling salted water until al dente.
Meanwhile, slice salmon, along the grain, into ½ inch wide strips; set aside.
In large skillet, heat oil over medium-high heat until shimmering. Add garlic and stir frequently until slightly golden.
Stir in 2 cups tomatoes, wine, capers, dill and basil. Cook until mixture bubbles, stirring occasionally.
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.
4 servings
