Pasta salad with gravlax and tomato-capers sauce

Name: Pasta salad with gravlax and tomato-capers sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 400 g Rigatoni pasta; 7-10 Tbsp Salt; 2 Onions; 1 Garlic clove; 2 TABLESPOONS Olive oil; 1 TABLESPOON Sugar; 3 TABLESPOONS Balsamic vinegar; 1 package (500 g) chunky tomatoes; 40 g Capers; 3 TABLESPOONS Pine nuts; 2 stem(s) Basil; 200 g Graved salmon; 7-10 Tbsp coarse pepper

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

400 g Rigatoni pasta
7-10 Tbsp Salt
2 Onions
1 Garlic clove
2 TABLESPOONS Olive oil
1 TABLESPOON Sugar
3 TABLESPOONS Balsamic vinegar
1 package (500 g) chunky tomatoes
40 g Capers
3 TABLESPOONS Pine nuts
2 stem(s) Basil
200 g Graved salmon
7-10 Tbsp coarse pepper

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Peel onions and garlic and dice finely. Heat the oil in a pot. Sauté onions and garlic in it. Add sugar and caramelize, deglaze with vinegar.
2
Add tomatoes and capers and simmer for 8-10 minutes.
3
Drain the pasta and let it cool down. Roast the pine nuts in a pan without fat, set aside. Mix the pasta with the sauce. Wash the basil, shake dry and chop finely. Pluck salmon into bite-sized pieces.
4
Fill pasta salad in bowls. Arrange salmon, pine nuts and basil on top. Sprinkle with coarse pepper.