Farfalle with Salmon and Fennel
You would have to have a well-stocked fridge for this pasta to be thrown together with whatever is in there, but it was born out of this idea. My husband and I will often buy smoked salmon with grand ideas and then end up eating it days before it expires, not sure why we resist, or why we decide to save it for some special occasion, but it usually ends up in a fantasy pasta.
Farfalle with Salmon & Fennel
- 8 oz. pack of smoked salmon
- 1 medium fennel bulb, finely chopped, fronds set aside
- 1 cup of chopped tomatoes (fresh or canned)
- 1 cup of white wine
- 1 clove of garlic, peeled and left whole
- 2 tbsp extra virgin olive oil
- 1/2 lb of farfalle (any short pasta will do)
Chop the fennel into small pieces, almost like you would chop an onion. Heat oil in a wide saucepan over medium-high heat and add the whole cloves of garlic. When garlic starts to sizzle add the chopped fennel. Sauté the fennel over high heat until it turns golden. Add the cup of white wine with the tomatoes and salmon and bring to a boil, lower the heat and let simmer until the pasta is cooked.
Fill a large pot with water for the pasta. Bring to a boil over high heat. Once the water starts to boil add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente.
When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the sauce. This allows for the pasta to cook a little longer in the sauce and absorb the flavor. Off the heat, toss the fennel fronds with the pasta and serve.