Ingredients
Units
Scale
- 200g dry pasta (I chose tagliatelle)
- 2 tbsp avocado oil
- 1 medium yellow onion, finely chopped (approx. 1/2 cup)
- 4-5 cloves garlic, minced
- 2 tbsp tomato paste
- 1/2 cup sundried tomatoes in oil, drained, rinsed, and chopped
- 2 tbsp capers
- 1-2 tbsp finely chopped fresh dill
- 2 cans of salmon, drained (two 142g cans)
- 1 cup milk (I used cashew milk)
- 1/2 cup parmesan cheese (or pecorino, plus more for serving)
Instructions
- Cook pasta in a large pot of water with a generous pinch of salt according to package directions.
- Heat avocado oil in a large skillet over medium-high heat.
- Add finely chopped yellow onion and cook stirring often for 4-5 minutes until translucent.
- Add minced garlic and tomato paste and cook for 1 minute just until fragrant.
- Mix in chopped sundried tomatoes, capers, fresh dill, and salmon. Stir everything together.
- Pour in the milk and stir until well combined into a sauce. Bring the sauce back to a simmer and add the parmesan cheese.
- Once your pasta is cooked, save 1 cup of the pasta water. Drain the pasta and rinse it with cold water.
- Add the pasta to the pan with sauce and toss gently to coat. Add pasta water as needed to thin out the sauce.
- Serve sprinkled with extra parmesan.
Notes
Serve any leftover pasta in an airtight container in the fridge for up to 2 days.
This dish can easily be made dairy-free by using vegan milk (I like cashew for a neutral flavor) and any vegan parmesan you like.
The same sauce can also be made with canned tuna if you don’t have any salmon or want to change things up.