Farfalle with salmon in a very light cream sauce

I love cooking for all of you. Sometimes, the silliest little ideas that start with a few ingredients turn out to be winners. This one wins because it’s so dang quick it’s ridiculous, and it tastes great with only a few ingredients in the house! (I used water as my liquid for deglazing and adding a little bit of liquid to form a sauce. How bout that?)

I’ll eventually write up a real recipe, but if you’re interested in making this, here is an ingredient list. Prep your ingredients and then follow along for less than 15 minutes to learn!

xx-Amanda

P.S. This recipe all started because I didn’t have any crushed tomatoes, so I wanted to see what would happen if I just threw in some diced cherry tomatoes.

For 2 people:

4-6 oz. dried farfalle or penne

2 Tbsp olive oil

Kosher salt

1/2 red onion, finely diced

1 cup cherry tomatoes, halved

1/4 cup of water (to use sparingly)

6 oz. diced salmon

a squeeze of lemon juice

1/4 cup cream

1/4 cup torn basil

What I did:

I cooked the pasta in salted water. While it cooked, I sauteed the onion over medium heat in the olive oil with a pinch of salt until soft. Added tomatoes and a splash of water. Smushed ‘em up a bit. Added the salmon and a pinch of salt. little more olive oil. Stirred. Added a little more water when the bottom of the pan was browning too much. Scraped up brown part. Cooked until salmon was cooked through-about 2-3 minutes. Added a squeeze of lemon.

Reduced to low. Stirred in cream and basil. Added the drained pasta. Added a splash of pasta water. Tasted. Added salt! Ate it!