Smoked Salmon and Pumpkin Wide Noodles
An Italian pasta featuring wide egg noodles tossed with smoked salmon, pumpkin, tomatoes, and capers in a light cream sauce, finished with unsalted butter and sage.
Ingredients
wide egg noodles
salt
to taste
white pepper
a pinch
smoked salmon (cut into small pieces)
pumpkin (peeled, washed, cut into thick strips)
tomato (stem removed, washed, cut into long strips)
onion (skin removed, washed, cut into thin strips)
capers
olive oil
1 tbsp
heavy cream
unsalted butter
fresh sage (for garnish)
Instructions
1
Boil the noodles
Take a pasta pot, add a pot of water, and bring it to a boil over medium heat. Add 1 tsp salt, then drop in the wide egg noodles, stirring as they cook. When the water returns to a boil, reduce to low heat and continue cooking for about 6 minutes. Remove the noodles and drain well; set aside.
2
Prepare the ingredients
Cut the smoked salmon into small pieces. Peel the pumpkin, wash it, and cut into thick strips. Remove the stem from the tomato, wash it, and cut into long strips. Peel the onion, wash it, and cut into thin strips.
3
Sauté and season
Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion strips and pumpkin strips and sauté until fragrant, then add the capers and stir-fry briefly. Pour in the heavy cream, and once it comes to a boil, add the drained wide egg noodles and tomato strips and toss to combine. Season with salt and white pepper to taste. Just before removing from the heat, add the smoked salmon and gently toss briefly, then turn off the heat. Add the unsalted butter and stir until emulsified, plate the dish, and garnish with fresh sage before serving.
