Ingredients
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2 tbsp Extra Virgin Olive Oil
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1 Red Onionfinely chopped
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2 cloves Garlicfinely chopped
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2 Bird's Eye Chillifinely chopped
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150g Cherry Tomatoeshalved
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100ml White Wine
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250-300g Buckwheat Pasta
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250g Smoked Salmon
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2 tbsp Capers
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1/2 Lemonjuice
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60g Rocket
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10g Fresh Parsleychopped
Directions
We love this meal on a warm summer evening. The salmon, chilli and cherry tomatoes make a light, refreshing topping to the pasta dish.
Steps
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1
Done
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Heat 1 tsp of the oil in a frying pan over a medium heat. Add the onion, garlic and chilli and fry until soft but not coloure |
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2
Done
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Add the tomatoes and leave to cook for a minute or two. Add the white wine and bubble to reduce by half. |
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3
Done
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Meanwhile, cook the pasta in boiling water with 1tsp of the oil for 8-10 minutes depending on how al dente you like it, then drain. |
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4
Done
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Slice the salmon into strips and add to the pan off tomatoes along with the capers, lemon juice, rocket and parsley, mix well and serve immediately. Drizzle any remaining oil over the top. |
