Tomato Coconut Cream Pasta with Salmon

Ingredients

• 350 g pasta of your choice (I used fusilli pasta for this recipe)
• 2 salmon fillets
• 400 g fresh cherry tomatoes sliced in half
• 100 ml pasta water
• 1 tsp sugar
• 150 ml coconut cream
• 1 tbsp tomato paste
• 1-2 tbsp ketchup
• salt and pepper for seasoning
• 1-2 tbsp oil

Steps

1. Boil the pasta in a pot or wok with 1-2 tsp of salt, stopping 2 minutes before the cooking time recommended on the packet.
2. While the pasta cooks, heat some oil in a frying pan over medium-high heat. Season the salmon fillets with salt and pepper, then sear both sides until golden brown. As they cook, cut the fillets into large chunks.
3. Take the salmon out of the pan at 80% cooked and set it aside.
4. Drain the pasta through a strainer, keeping 100-150ml of the pasta water.
5. Make the sauce in the same pot or wok. Heat some oil over medium-high heat, then add the cherry tomatoes, water and sugar and bring to a boil.
6. When the tomatoes start softening, stir in the tomato paste, ketchup and coconut cream to combine.
7. Lower the heat and let the sauce simmer until thickened.
8. Add the cooked pasta and salmon fillets to the sauce and toss them together.