The best smoked salmon pasta

I like this with fettuccine.

Make a nice tomato sauce. I usually heat a couple of glugs of olive oil over medium heat and add some minced shallots and garlic.

(If you love onions and want them to be a bit more prominent, you can quarter your shallots and caramelize them slowly in butter, then add your olive oil and continue.)

If you have some wine on hand, use it to deglaze you pan before adding the tomatoes.


Now add a can of tomatoes - canned tomatoes are one of my favourite things to cook with. Home canned, garden-fresh tomatoes are the yummiest, but canned diced tomatoes from the store are great too. The flavour is richer than fresh tomatoes, especially in the winter. Winter tomatoes at the supermarket make me want to cry.

If you're using fresh tomatoes, blanch them quickly in boiling water, then plunge into cold water to remove the skins.

When the sauce seems lovely and thick, add a bunch of 35% cream and simmer a bit more. I usually add a whole bunch of pepper here and a bunch of salt. Add some capers if you like them (if you haven't tried capers before, this is a good time. They are tiny, pretty, and yummy, and remind me of the taste of nasturtiums.)


Right before serving, throw in some good smoked salmon. I don't cook the salmon, I just toss it in at the very end which keeps it nice and tender.


Serve over pasta.