Marry me salmon pasta

Ingredients

1 small red onion, finely chopped
4 cloves garlic, crushed
200 g salmon filet for the sauce + optionally, 800 g filet, sliced to top the dish
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
1 can of tomatoes, diced (ideally, cherry tomatoes due to higher sweetness)
200 ml of tomato passata (optional, you can replace it with more canned tomatoes; Mutti passata tastes best in the sauces)
1/3 glass of pasta water from cooking pasta
3 tbsp / 25 g grated Parmesan cheese

Heat a deep pan with some olive oil and cook the salmon in it and set aside or cook it in the oven at 180 degrees Celsius while you prepare everything else.
Add onion and garlic to the pan, cook until the onion starts to turn transparent.
Add in all the spices, sun dried tomatoes, cook for a couple minutes and then add in the stock, canned tomatoes and passata. 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 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 for the sauce and incorporate it in.
Add the pasta to the sauce (not the other way around) and fold it in.
Serve with fresh herbs, more grated Parmesan cheese and a whole piece of salmon if you cooked the additional optional amount.

Time: 40 - 45 min

Servings: 4 - 5

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