SMOKED SALMON WITH PASTA
I had a half package of really nice smoked salmon—and wanted a nice easy summer supper. A jar of artichoke hearts, a half-basket of cherry tomatoes and a few pantry staples—-Voila! dinner.
While the pasta, your choice, cooks, carefully pull apart the slices of salmon and tear to bite size pieces. Drain the pasta, saving a cup or so of cooking water—toss with a bit of olive oil, cover and keep warm. Heat a little olive oil to med/high in large sauté pan, add artichokes, a tablespoon or so of drained capers and a few cherry tomatoes and cook ‘til tomatoes soften and artichokes brown slightly. Add some minced garlic and cook another minute or so. Separately combine juice of ½ lemon, 1 cup of your choice of ricotta/sour cream/mascarpone, with salt and pepper to taste. Add to cooked tomato mixture and cook briefly—just to heat. Add salmon and toss well.
Now add cooked pasta to pan–add a few tablespoons of pasta water, heat just a bit while tossing gently until sauce is creamy. Top each serving with grated parmesan. You’re done!
The Kitchen Hive