Farfalle With Fresh Salmon

13/4 pounds fresh tomatoes

1 medium clove garlic

3 tablespoons extra-virgin olive oil

¼

teaspoon hot red-pepper flakes

Salt

½

pound skinless salmon fillet

1 pound farfalle (bow-tie pasta) or penne or fusilli

¾

cup heavy cream

6-8 fresh basil leaves

Bring 6 quarts of water to boil in a large pot.

Peel and chop the tomatoes. Peel and finely chop the garlic. Put the oil in a 12-inch skillet, add the garlic and red-pepper flakes, and place over medium-high heat. Cook, stirring, until the garlic is sizzling. Add the tomatoes, season with salt, and cook until all of the liquid that the tomatoes release has evaporated, 10-12 minutes.

While the tomatoes are cooking, cut the salmon into strips about 1/4-inch thick and 11/2 inches long.

Once the tomatoes are ready, add 2 tablespoons salt to the boiling water, add the pasta, and stir well. Cook until al dente.

While the pasta is cooking, add the salmon to the pan with the tomatoes, season with salt, and add the cream. Coarsely chop the basil, and add to the pan. Cook until the cream has thickened and reduced by about one-third, at least 3 minutes.

When the pasta is done, drain well, toss with the sauce, and serve.

Serves four.

"Thirty Minute Pasta" by Giuliano Hazan (2009 Stewart, Tabori & Chang)