Tomato Salmon Pasta

Ingredients:

• 400 g (14oz) rigatoni or your favourite pasta shape
• 2 tbsp olive oil
• 3 pieces of boneless salmon (approx 400g/14oz) doesn't matter if the skin is on, as it can easily be removed during cooking
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 medium onion (or 2 small onions) peeled and finely diced
• 2 garlic cloves peeled and minced
• 500 g (17.5 oz) passata
• 1 tbsp tomato puree (paste)
• 1/2 tsp dried thyme
• 1 tsp sugar
• 3 tbsp double (heavy) cream

To serve:

• Grated parmesan cheese
• black pepper
• Fresh basil

Instructions:

1. Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
2. Meanwhile, heat the oil in a large frying pan over a medium-high heat.
3. Season the salmon fillets with the salt and pepper. Place in the pan skin-side-up.
4. Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.
5. Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.
6. Stir in the minced garlic and cook for a further 30 seconds.
7. Add in the passata, tomato puree, dried thyme, and sugar. Stir together and allow to simmer for 2-3 minutes.
8. Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.
Break up the salmon using the back of a fork into chunky pieces. Stir the 3 tbsp of cream into the sauce.
9. Add the cooked pasta to the pan along with a good splash (about ¼ cup) of the pasta cooking water.
10. Stir the pasta into the sauce, distributing the pieces of salmon amongst the pasta.
Add more of the pasta cooking water if you want to loosen up the sauce further (optional).
11. Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.