Amandari Smoked Salmon Angel Pasta

  • 8 Ripe plum tomatoes; cut into 8 pieces each
  • 2 Shallots; finely chopped
  • 2 Tbsp Drained tiny capers
  • 2 Tbsp Finely chopped fresh tarragon leaves or other fresh herb such as basil or dill
  • Finely grated zest of 1 orange
  • 4 oz. Thinly sliced smoked salmon; coarsely shredded or torn-into small pieces
  • 1/4 cup Plus 1 Tbspextra-virgin olive oil
  • 1/8 tsp Freshly ground black pepper
  • 8 oz. Dried angel hair; (very-thin) pasta
  • 2 Hard-cooked eggs; coarsely-chopped, for garnish image placeholder

In a bowl, combine the tomatoes, shallots, and capers. Add the tarragon, orange zest, and salmon, then the 1/4 cup olive oil. Gently fold the ingredients together. Season with the pepper. Cover and let rest at room temperature for about 1 hour.

Shortly before serving, bring a large pot of water to a boil. Add the remaining tablespoon of oil and the pasta and cook until just tender. Drain the pasta and divide among 4 shallow pasta bowls. Top each portion evenly with the tomato and salmon mixture. Sprinkle each portion with chopped egg and serve immediately.

Submitted by: Recipe Group Member