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300 g Makfa “Lyubitelskiye” pasta quills
8 cherry tomatoes
8-9 sun-dried tomatoes
200 g salmon fillet
1 tbsp olive oil
150 ml dairy cream (22%)
2 sprigs of basil
time 30 minutes
Additional properties For kids
1. Boil pasta in slightly salted water for 7 minutes according to the instructions on the packaging to al dente perfection.
2. Trim away the white part of leek (you can use the green part in the salad), cut it longitudinally in half and wash thoroughly. Cut leak into half-circles. Cut cherry tomatoes in half. Pour out oil from sun-dried tomatoes and cut tomatoes into several pieces randomly. Dice salmon (cubes of side 1 cm).
3. Heat olive oil in the skillet and saute leek and salmon for 3-4 minutes, stirring, until golden brown. Add cherry tomatoes and sun dried tomatoes. Cook for 1-2 minutes together until fish is almost ready. Whisk in dairy cream, bring to a boil and cook the sauce for 2-3 more minutes. Add salt and pepper.
4. Get pasta in a colander; place pasta into the sauce, whisk together and let stand for 2-3 minutes. Decorate pasta with basil leaves and serve hot.
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