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The Best Canned Salmon Pasta Recipe 🍝 #food #foodie #shorts

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This Canned Salmon Pasta 🍝 will have your spouse on their knees begging for more 🤤
Instructions:
Cook pasta in a large pot of water with a generous pinch of salt according to package directions.
Heat olive oil in a large skillet over medium-high heat.
Add finely chopped shallots and cook stirring often for 1-2 minutes until translucent.
Add minced garlic and mix until fragrant.
Add tomato paste and cook for 1 minute until incorporated.
Mix in chopped sundried tomatoes, capers, fresh dill, canned salmon.
Pour in the heavy cream and stir until well combined into a sauce. Bring the sauce back to a simmer and add the parmesan cheese.
Once your pasta is cooked, save about 1/2 cup of the pasta water. Drain the pasta and rinse it with cold water.
Add the pasta to the pan with sauce and toss gently to coat. Add a pinch of salt and pepper, add pasta water as needed to thin out the sauce and mix gently one last time and serve.
Ingredients:
2 Cans of Salmon (drained)
14-16 oz Tagliatelle Dry Pasta
2 Medium Sized Shallots (minced)
5 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/2 Cup Sun-dried Tomatoes in oil (drained, rinsed, and chopped)
1 Tbsp Fresh Dill
2 Tbsp Capers
2 Tbsp Extra Virgin Olive Oil
1 Cup Heavy Cream
1/2 Freshly Grated Parmesan cheese (or pecorino/plus a little more for serving)
Instructions:
Cook pasta in a large pot of water with a generous pinch of salt according to package directions.
Heat olive oil in a large skillet over medium-high heat.
Add finely chopped shallots and cook stirring often for 1-2 minutes until translucent.
Add minced garlic and mix until fragrant.
Add tomato paste and cook for 1 minute until incorporated.
Mix in chopped sundried tomatoes, capers, fresh dill, canned salmon.
Pour in the heavy cream and stir until well combined into a sauce. Bring the sauce back to a simmer and add the parmesan cheese.
Once your pasta is cooked, save about 1/2 cup of the pasta water. Drain the pasta and rinse it with cold water.
Add the pasta to the pan with sauce and toss gently to coat. Add a pinch of salt and pepper, add pasta water as needed to thin out the sauce and mix gently one last time and serve.
Ingredients:
2 Cans of Salmon (drained)
14-16 oz Tagliatelle Dry Pasta
2 Medium Sized Shallots (minced)
5 Garlic Cloves (minced)
2 Tbsp Tomato Paste
1/2 Cup Sun-dried Tomatoes in oil (drained, rinsed, and chopped)
1 Tbsp Fresh Dill
2 Tbsp Capers
2 Tbsp Extra Virgin Olive Oil
1 Cup Heavy Cream
1/2 Freshly Grated Parmesan cheese (or pecorino/plus a little more for serving)
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