Hi fellow friends and bloggers, it has been a loooong time since I updated my blog! For good reason though, this summer has been crazy busy. In June I married my amazing fiancé and then embarked on our honeymoon to Asia! What a wild ride, I wish I could do it all over again, but alas, my child needs schooling and so all good things must come to an end.
It’s been 8 months since we moved to Madrid, and that also has been super crazy, making new friends, my daughter is in a new school, hubby in a new job……and me, well I have a new blog! From now on, all my sweet baking confections will be on San Luis Baking Co. I hope you enjoy and visit!
So, for our recipe. Another new adventure has been my potted tomato plants. We eat tomatoes like they go out of style, but most importantly, my hubs and used to go crazy because finding Italian tomato varieties here is close to impossible. On one trip to Italy, I bought three types of tomatoes, Pacchino Cherry, which is an heirloom from Sicily, small, but sweet as sugar; San Marzano, which hails from Campania (around Naples, Italy) and is one of the best varieties to make sauce; and Costoluto Fiorentino, which is a large heirloom from Tuscany which makes for a killer salad tomato! I harvested the seeds, planted in the beginning of May, and voila! This has been my first foray into tomato gardening, and it has had its ups and downs, but I am amazed at the yield that I have had! So our recipe today includes my cherry tomatoes, straight from the vine. I know most of us don’t have tomatoes at home, so try to find the ripest, sweetest cherry tomatoes to make this dish. The tomatoes’ acidity balances well with the mellow cream, and the smokiness of the salmon pairs perfectly in this dish, it’s a winner!
So here’s what you’re going to need:
300g Penne Pasta
1 tbsp olive oil
1 tsp chili flakes
3 garlic cloves, smashed
1 tbsp tomato paste
1 cup cherry tomatoes, halved
Pinch of salt
1/4 cup Vodka
200 ml heavy cream
100 g smoked salmon, chopped into 1/4 inch pieces
Pinch of freshly ground black pepper
2 tsp fresh Italian parsley, minced
In a large stockpot, put water and 1 tbsp salt to boil. In a medium sauté pan over medium low heat, add the olive oil. When hot, add the chili flakes and the garlic. Cook until fragrant, about 4 minutes, making sure it doesn’t burn. Add the tomato paste and cook, stirring constantly, for another 2 minutes. Add the cherry tomatoes, salt and a 1/4 cup of water, and lower the heat to low. Cook for about 10 minutes, or until the water has evaporated by half.
Raise the heat to high, and add the vodka and carefully light to flambe; to burn off all the alcohol. Lower the heat to a minimum, and add the cream and stir. Take off the heat and add the salmon, pepper and give it a good stir. Set aside.
Cook the pasta according to package directions. When it is done, strain all but a tbsp of the water, and toss it in the pan with your sauce. Raise the heat on your pan, and cook on high for about 2 minutes, until all the pasta is evenly coated with the sauce. Sprinkle with the parsley, and serve immediately.
From my kitchen to yours,