Pappardelle with salmon and capers

Ingredients

200 g	Dried pappardelle (Main)
1	Shallot, diced
1 Tbsp	Olive oil
2 large	Garlic cloves, crushed
1 Tbsp	Tomato paste
¼ cup	Dry white wine
½ cup	Cream
200 g	Wood roasted salmon, skinned (Main)

Topping

1 Tbsp	Capers (Main)
1 serving	Fennel fronds, or dill fronds

Directions

1. Cook the pappardelle according to the packet instructions.
2. Meanwhile, sauté the shallot in the oil until softened. Stir in the garlic then add the tomato paste and wine. Stir well and simmer for 30 seconds. Stir in the cream. Add the salmon in pieces and heat gently. Add the drained pappardelle.
3. Serve in shallow bowls topped with the capers and dill or fennel.

See more of Jan's pasta recipes

• One-pot penne with capsicums
• Broccoli and mint pasta