Penne in tomato sauce with gravlax

Name: Penne in tomato sauce with gravlax
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, sugar, pepper; 2 Onions; 1 Garlic clove; 1 TABLESPOON green olives (without stone); 3 TABLESPOONS Pine nuts; 400 g Penne (e.g. Rigatoni); 2 TABLESPOONS Olive oil; 3 TABLESPOONS light balsamic vinegar; 1 package (500 g) chunky tomatoes; 200 g Graved salmon; 2 stem(s) Basil; 7-10 Tbsp coarse pepper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, sugar, pepper
2 Onions
1 Garlic clove
1 TABLESPOON green olives (without stone)
3 TABLESPOONS Pine nuts
400 g Penne (e.g. Rigatoni)
2 TABLESPOONS Olive oil
3 TABLESPOONS light balsamic vinegar
1 package (500 g) chunky tomatoes
200 g Graved salmon
2 stem(s) Basil
7-10 Tbsp coarse pepper

Directions

1
For the noodles, boil 3-4 l salted water (1 teaspoon salt per litre). Peel onions and garlic and dice them finely. Chop the olives smaller. Roast the pine nuts in a pan without fat, take them out.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in the pan. Brown the onions and garlic in it. Sprinkle 1 tbsp. sugar over it and caramelise briefly while stirring. Deglaze with vinegar.
3
Add tomatoes and olives, bring to the boil and simmer for about 5 minutes.
4
Pluck or cut salmon into bite-sized pieces. Wash basil, shake dry and cut into fine strips. Drain the pasta and put it back into the pot. Season tomato sauce with salt and pepper.
5
Add the sauce and salmon to the noodles, heat briefly. Sprinkle with pine nuts, basil and coarse pepper.