Summer cherry tomato spaghetti with crispy salmon
Serves 2
Ingredients
1/3 cup extra virgin olive oil
5 garlic cloves
1 medium shallot
1 pinch of chilli flakes
¼ cup thyme leaves + a little extra for garnish
Handful of basil leaves
Zest and juice of 1 lemon
3 baby capsicums – thinly sliced
¼ cup of white wine
150g – dried spaghetti
2 pieces of fresh salmon
1 punnet cherry tomatoes – halved
1/3 cup shaved parmesan
1 big handful of rocket leaves
1 ball of fresh mozzarella
Instructions
Boil a large pot of salted water.
In a large pan, heat the extra virgin olive oil on a low/medium heat. Add the sliced garlic, a good pinch of salt, chilli flakes and the sliced shallots.
Stir in half of the thyme leaves and the fresh basil leaves. Add the zest of the lemon and gently stir.
Add the sliced baby capsicum, stir well. Add the wine, let it simmer for a couple of minutes until the alcohol burns off and the capsicum has softened. Turn off the heat and then add the cherry tomatoes, lemon juice and the rest of the thyme.
Add the pasta to the water and cook as per the packet instructions.
In a separate pan, heat a small bit of oil. Salt the salmon on both sides. Fry the salmon until its crispy on all sides. Once cooked, set aside on a plate.
Reserve ½ a cup of the pasta water, drain the pasta and add it to the sauce. Gently fold the pasta and parmesan into the sauce adding the pasta water as required.
Pour the pasta onto a serving platter. Top with the rocket and then break up large chunks of the mozzarella, dotting it around the platter.
Place the two salmon fillets on top and sprinkle with a few extra thyme leaves.
