Make 4 servings
1 pound fresh egg pasta
2 medium garlic cloves, finely minced
4 Tablespoons extra virgin olive oil, divided
2 teaspoons finely minced capers
2 teaspoons anchovy paste or chopped anchovy fillets ( packed in oil)
1/4-1/2 dried flaked red pepper
2 salmon steaks or fillets (about 5-6 ounces each) with skin.
1/4 cup loosely packed chopped parsley or Italian basil
1/4 teaspoon freshly ground black pepper
Kosher or flaked sea salt to taste
1.5 cups homemade tomato sauce
4 ounces cherry or grape tomatoes
1/2 cup grated Parmigiano-Reggiano, or Pecorino-romano Parmesan cheese
- Check to see if the fish skin has scale. Remove all scales if see any. Wash and dry the fish well. Cut into small 1 inch cubes.
- Cook pasta in boiling salted water as instruction. Drain, save 1 cup cooking liquid.
- While cooking pasta, heating 2 Tablespoon oil in a large saute pan over medium high heat, Add fish skin down, fry undisturbed until skin is golden brown about 2 minutes, turn the fish down and move them to the edge. Add the remaining oil just enough to coat the pan if needed, garlic into the pan and stir until fragrant. Add caper, anchovy, red pepper, 1/2 parsley or basil and stir a few times until anchovy starts melting down, add tomato sauce. Turn the heat down to medium. When tomato sauce heating up and start bubbling, add cherry tomato, and stir until they start to burst. Taste and add 1 or 2 pinch of salt if needed but remember cheese is salty too. Add pasta, black pepper, toss well with other ingredients. If pasta is too dry add a few tables cooking liquid. Remove from heat add 1/4 cup grated cheese and the remaining parsley/basil, black pepper. Toss well, transfer them to serving plates, pass extra cheese on the side.