Recipe: Salmon and basil pasta

Serve with Eikendal Chardonnay 2015.

Easy to prepare yet full flavoured.

Serves 4

Ingredients:
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

Method:
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.

Wine pairing:
Chardonnay  – with intensely flavoured fish like salmon, acidity in a wine is an advantage, acting just like a squeeze of lemon.

• Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.