Summary

Ingredients

• 200 g penne
• 1 clove garlic
• 8 leaves sage
• 1 tablespoon olive oil
• 200 g salmon fillet (s)
• 2 tomato (s)
• 4 tomato (s), pickled in oil
• 2 tablespoon tomato paste
• 75 ml cream
• thyme
• salt and pepper
• sugar
• 75 ml water, hot

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Instructions

1. Cook the pasta until al dente according to the instructions on the packet. Then drain through a sieve.
2. Cut the sage into strips, peel and finely chop the garlic.
3. Heat the olive oil in a pan, sauté the sage and garlic in it. Wash the salmon and pat dry, then cut into 2 cm wide strips. Put the strips in the pan and fry on both sides.
4. Peel the tomatoes and remove the seeds, cut the flesh into wedges. Cut the pickled tomatoes into strips. Add the tomatoes to the fish in the pan and cook for 1 minute.
5. Make a tomato sauce from 2 tablespoons of tomato paste and 75 ml of hot water. Pour in the cream, season with a pinch of sugar, salt, pepper and thyme. Add the drained pasta and mix everything well. Let the salmon steep for another 5 minutes with the lid closed and low heat supply.
6. Arrange on plates and serve hot.
7. Alternative: Fill the finished salmon noodle pan into an ovenproof casserole dish, top with mozzarella and grill in the oven for 10 minutes.