Easy to prepare yet full flavoured.
350g penne pasta
olive oil for frying
1 cup rosa tomatoes (12-15), halved
1 garlic clove, minced
½ cup (125ml) white wine or chicken stock
350g boneless, skinless salmon fillet, cut into bite-size pieces
2 tbsp (30ml) basil, chopped
1 tbsp (15ml) tarragon, chopped
2 tbsp (30ml) grated Parmesan
Start by getting the pasta underway. Then heat oil in large non-stick pan over medium-high heat while pasta cooks. Add tomatoes and garlic and cook one to two minutes. Increase the heat to high and add wine, salmon, tarragon and half the basil and cook until salmon is just opaque, about four minutes.
Drain pasta, add to the pan and toss to combine. Divide equally among four bowls. Garnish with Parmesan and the remaining basil leaves and serve immediately.
Chardonnay – with intensely flavoured fish like salmon, acidity in a wine is an advantage, acting just like a squeeze of lemon.