Simple and delicious – Pasta Napoli with salmon
Pasta Napoli is the epitome of Italian pasta cuisine. It is generally understood to mean pasta, especially spaghetti, with simple tomato-based sauces. It is easy to prepare and always tastes good. Reason enough to create our own Pasta Napoli with salmon dish.
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Pasta Napoli – History
Pasta has a predecessor, namely spaghetti alla napoletana in Sicily, where dockworkers ate pasta with tomatoes as early as the beginning of the 17th century, although the tomatoes were not yet cooked, but only cut into small pieces.
To prepare the sauce (called pummarola by Neapolitans), garlic cloves are heated in olive oil, which is then flavoured, and the cloves are removed. Then tomatoes (or a mixture of tomato paste and water) and a sprig of basil are added to the oil, slowly boiled down to a high boil and passed through a sieve, removing the skin and seeds of the tomatoes and giving the sauce a creamy consistency. In old recipes, peppermint is also used instead of basil. Season with salt and possibly a little sugar. To serve, mix the spaghetti with the reheated sauce. (Source: Wikipedia)
In principle, this basic recipe is still used today and can be varied in many ways.
Pasta Napoli with salmon à la Travel Food and Leisure
As fish fans, we have modified the recipe a little. The tomato sauce is topped with fresh salmon, black olives, apple capers and refined with a little cream and red wine.
For pasta, instead of spaghetti, use paccheri. Because of their large tubular shape, they absorb the sauce and the pieces of salmon particularly well.
[su_spoiler title=”Excursus – Paccheri” style=”fancy” icon=”plus-square-1″]Paccheri are mainly found in the Campania region. Their name comes from “paccarià”, which means “slap in the face” in the Neapolitan dialect. They are also widespread in other regions of Italy, but with different names. Pacccheri are recommended for preparing pasta dishes with creamy and strong meat sauces, because these sauces get inside the pasta and thus provide seasoning.[/su_spoiler]
The result is a wonderful and delicious pasta dish.
More recipes to try
Lentils Dal – a perfect alternative to pasta
Asparagus lemon pasta a la carbonara – a perfect dish for spring
ATTENTION:Are you searching for an organic solution to better health? Kick-start your plant-based eating journey today!*
Simple and delicious – Pasta Napoli with salmon
Ingredients
- 2 tbsp Olive oil
- 1 Onion
- 2 Garlic cloves
- 2 tbsp Tomato paste
- 7 ounces Salmon Filet
- 9 ounces Paccheri
- 2 ounces Red Wine
- 3 ounces Cream
- 2 ounces Parmesan cheese
- Salt and pepper as needed
- a pinch Chilli flakes
- a pinch Herbs of Provence
- 2 ounces Soy sauce
- 1 can Tomato chunks
- 3 Caperberries
- 5 Olives
Instructions
- Cut the salmon into small cubes, season with salt and pepper and some chilli and marinate in some soy sauce for about 30 minutes. Then fry the salmon cubes in some olive oil. Then put the pieces in a bowl and set aside. Leave the oil in the pan.
- Pour in the remaining oil and sauté the onions and garlic. Add the spices and tomato paste and fry briefly. Deglaze with the red wine, reduce briefly and then add the tomato pieces. Let everything boil down for a few minutes at a moderate heat. Just before the end, add the cream, capers, olives and salmon pieces to the pan and stir. At the same time, cook the paccheri until al dente.
- Drain the pasta and add to the pan. Mix well with the sauce and serve with some parsley and parmesan.
