A quick pasta dinner, trying to to keep it light because of the heat but still bordering on comfort food. Plus I managed to get it together to post for Presto Pasta over at Once Upon a Feast. This isn’t from a cookbook but is just a combination of two of the things I was craving – salmon and pasta. I think next time parsley would be a good addition. The perfect food to say goodbye to Potter with. Without spoiling anything I can honestly say that it was great and I feel very satisfied without feeling sad that is over.
1 small fillet salmon, skinned removed, cut into 1″ cubes
1 tablespoons olive oil
½ onion, sliced
1 clove garlic
1 teaspoon red pepper flakes, or 2 dried thai chiles, crushed
2 tablespoons sun-dried tomatoes, small dice
½ cup white wine
1 can artichokes, rinsed, drained and quartered
salt and pepper
½ package linguine
1. Heat a medium non-stick skillet over medium heat. Salt and pepper the fish. Add a tablespoon of the olive oil and then the fish to the skillet. Cook on both sides until just starting to brown but still pink inside. Remove from skillet and set aside.
2. Cook the pasta to just before al dente. Reserve pasta water.
3. Meanwhile turn the skillet heat to medium low, add the onion and sweat for a few minutes – until translucent. Add the garlic, chiles and tomatoes and cook for two minutes, stirring to prevent the garlic from burning.
3. Add the wine and cook until half of it has evaporated. Add the artichokes and toss with the pasta and salmon. Add several grindings of pepper and taste and adjust for seasoning.[/print_this]