Farfalle with Fresh Salmon

By Lorena_321

Ingredients

• 1 3/4 lbs. fresh tomatoes
• 3 T. extra-virgin olive oil
• 1 clove garlic, finely chopped
• 1/4 t. crushed red pepper flakes
• salt
• 8 oz. skinless salmon fillet
• 1 lb. farfalle pasta
• 3/4 cup heavy cream
• 6-8 fresh basil leaves

Details

Servings 4

Preparation

Step 1

For pasta, in large pot bring 6 quarts water to boil over high heat. Peel and coarsely chop tomatoes. Combine oil, garlic and red pepper flakes in 12" skillet; saute over medium-high heat until garlic is sizzling. Add tomatoes and season with 1/4 t. salt; cook until all liquid tomatoes release has evaporated, 10-12 minutes.
While tomatoes are cooking, cut salmon into strips about 1/4" thick and 1 1/2" long. When tomatoes are ready, add 2 T. salt to boiling pasta water. Add farfalle; stir well. Cook until al dente.
While pasta is cooking, add salmon to skillet with tomatoes; season with 1/4 t. salt and add heavy cream. Coarsely chop basil leaves and add to pan. Cook until cream has thickened and reduced by about 1/3, about 2-3 minutes. When pasta is cooked, drain. Toss with sauce. Serve immediately.