BARILLA LOVE ARABIATTA SAUCE WITH SALMON PICATTA

INGREDIENTS

• 1 lb Barilla Love Pasta
• 1 can of Cento Whole San Marzano tomatoes, crushed by hand
• 3 large cloves garlic, minced
• 1/4 cup sweet onion, minced
• 3 Tbsp extra virgin olive oil
• 1 tsp red pepper flakes
• 1 Tbsp calabrian chiles, chopped
• 2 Tbsp peperoncino, rough chopped
• 1 tsp salt
• 1/2 tsp coarse ground black pepper
• 8 large basil leaves

Sauteed Salmon Scallopini Picatta:

• 1.5 lbs fresh salmon
• salt and pepper
• 3 Tbsp flour
• 2 cloves garlic, minced
• 1 small shallot, minced
• 2 Tbsp extra virgin olive oil
• 1 Tbsp Italian parsley, chopped
• 1 Tbsp capers
• 1 large lemon
• 1/4 cup dry white wine
• 2 Tbsp soft butter

PREPARATION

1. 1.Heat extra virgin olive oil in a saucepan and add red pepper flakes, garlic and onion. Sauté for 2-3 minutes.
2. 2.Add the San Marzano tomatoes & juice, Calabrian chiles, pepperoncini and salt & pepper.
3. 3.Tear the fresh basil leaves and add to the sauce. Simmer for 25-30 minutes. Adjust salt for taste.
4. 4.Add a touch of pasta water as you toss the sauce with the warm pasta. Then add freshly grated parmesan cheese.
5. 5.For the Sauteed Salmon Scallopini Picatta: Slice the salmon in thin bias-cut slices. Season the salmon with salt and pepper and dredge the salmon in flour to make a light coating.
6. 6.Heat the extra virgin olive oil in a large sauté pan. Add the salmon and brown nicely on one side then flip. Add the garlic and shallot to the pan and cook for one minute.
7. 7.Add the white wine to the pan and the juice of 1 lemon. Cook about 2 minutes to reduce. Remove the pan from the heat and remove the salmon from the pan.
8. 8.Add the chopped parsley, capers and butter to the wine reduction. Stir until the sauce thickens. Serve salmon with the lemon wine caper butter on top with the pasta.