Marry me salmon pasta

Ingredients

1 small red onion, finely chopped
4 cloves garlic, crushed
200 g salmon fillet for the sauce
1 tsp dried thyme
1 1/2 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder (optional)
1 tsp onion powder (optional)
3 - 4 sun dried tomatoes, finely chopped
200 ml vegetable or fish stock (water with dry bouillon works too)
600 ml tomato passata (you can also replace 400 ml of passata with a can of tomatoes, preferably cherry tomatoes due to higher sweetness, either works; Mutti passata tastes best in this, but if you have one that is more acidic you might want to add 1 tsp of brown sugar)

Heat a deep pan with some olive oil and cook the salmon in it or cook it in the oven at 180 degrees Celsius while you prepare everything else, once ready, set aside.
Add onion and garlic to the pan, cook until the onion starts turning transparent.
Add in all the spices, sun dried tomatoes, cook for a couple minutes and then add in the stock, passata and canned tomatoes if you are using them. Cook on low to medium heat with a lid until the color of the sauce changes from red to bright orange and the tomatoes are fall-apart consistency. Stir and mash a little if needed to dissolve the tomatoes. Then cook some more without the lid until it thickens a little.
Cook the pasta in salted water to al dente and reserve 1/3 glass of the pasta water right before straining it.
Add pasta water and Parmesan to the pan, incorporate well and reduce on low heat without the lid for a little longer until it is the desired consistency of a pasta sauce. Then, shred the salmon you cooked and incorporate it in the sauce, give it a couple of minutes for the flavours to blend.
Add the pasta to the sauce (not the other way around) and fold it in.
Serve with fresh herbs and more grated Parmesan cheese.

Time: 40 - 45 min

Servings: 4 - 5

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