Pasta with salmon in tomato-cream sauce

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Ingredients:

Tomato paste EKO

2 tbsp

Durum Wheat Pasta

200 g

Lightly salted salmon

100 g

Cream 20%

80 ml

Salt

Taste

Olive oil

2 tbsp

Cooking method:

Boil the paste in salted water until al dente.

Five minutes before the pasta is ready, prepare the sauce: in a pan in olive oil for 1-2 minutes, fry small pieces of lightly salted salmon, add tomato paste to it, fry for another 2 minutes over low heat.

Pour cream into a skillet, stir and reduce heat to low. While stirring occasionally, evaporate the cream to bring the sauce to the desired consistency.

Throw the pasta in a colander, and then send to the pan to the sauce.

Stir and remove from heat.

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