Tag: tomatoes

Small Batch Tomato Dill Soup

Cold weather calls for soup! And since it’s chilly and blustery, a recipe for a small batch of tomato dill soup is just the thing. It’s rich, easy to make, and is ready in about an hour.

I’ve adapted this from The Silver Palate Cookbook (one of my favorites). However, I did make a few changes. The original recipe was for 8 to 10 portions (way too much). It also called for blending the soup in a food processor or food mill. First, I have neither. Second, we now have stick blenders! But then I realized I had an even better idea. Use crushed tomatoes instead of whole canned ones. I mean, why buy whole tomatoes if you are just going to crush them anyway? Right? Right.

The other thing about this small batch tomato dill soup: it requires very little time or fussing. Hardly any chopping required, and not a lot of ingredients either. But, there’s still lots of rich tomato and dill flavor, topped with a dollop of sour cream and more dill.

Note that the original recipe also called for fresh dill (as a must). But fresh dill is not all that fresh in the north this time of year. The good news, you can freeze it (which is what I had done). All you have to do is wash the dill, pat it dry, roll it in a paper towel, and then put it in a freezer proof storage bag or jar (I use empty Talenti gelato jars). Then you have dill ready to use any time you want.

More Soup Recipes

pasta e fagioli soupPasta e Fagioli Soup (Small Batch)

Lots of veggies, tomatoes, and beans, simmered slowly for a rich and satisfying soup. It’s practically a meal all by itself.

 

moroccan chicken soupMoroccan Chicken and Lentil Soup

Yes, this is a Jewish soup (no matzo balls in sight).  It does have chicken, but it’s flavored with sweet tomatoes, spicy/warm ginger, and turmeric.

 

mulligatawny soupMulligatawny Soup Recipe

An early example of food fusion. The British brought the meat and the Tamils added the spicy kick.

 

Skillet Lemon Spinach Chicken

Bright, colorful, and oh so easy. Skillet lemon spinach chicken is bursting with flavor from lemon, tomatoes, fresh spinach, and a touch of white wine.  And, it all comes together in a single pot, ready in about 35 minutes.  Make yourself some rice and you’re ready to eat.

It’s perfect for weeknights when you’re hungry and haven’t got a lot of time to cook. And since it doesn’t cook for very long, it won’t heat up your kitchen too much. Great for summer, especially when tomatoes are in season.

This recipe was inspired by an online friend. He posted a photo and listed the main ingredients. It looked so good I decided to try it myself, and added my own spin with some oregano, a bit of chicken broth, and a pinch of red pepper flakes to brighten the flavor.

I used sauvignon blanc for the white wine (since that is what I had handy). A pinot gris would work too. You want something citrusy and aromatic, but not too sweet.

I had a package of mixed grape tomatoes (yellow, orange, red, and dark red), so I just popped in a few of those. But regular grape or cherry tomatoes are fine.



Skillet Lemon Spinach Chicken Substitutions and Variations

  • Swap the tomatoes for some red bell pepper (about 1/4 cup)
  • Add a sliced crimini mushroom or two
  • Don’t want wine? Add more chicken broth, or substitute some cream




More Chicken Recipes

shoemakers chickenShoemaker’s Chicken for One

A one pot “Italian” classic, spruced up with a tangy sweet-sour sauce.

 

honey sticky garlic chickenHoney Sticky Garlic Chicken

Craving Chinese food? Make this classic dish right in your home, without the wait.

 

roast chicken with plumsRoast Chicken with Plums

Sweet, tangy, with just a hint of savory warm spiciness. And super simple to make.

 

chicken with basil, peaches, and gingerChicken with Peaches and Ginger

Fresh, sweet peaches, plus savory ginger, and summery basil. One bowl, one pan, and you have dinner.

 

 




Simple Panzanella Salad for One

Summer tomatoes are (finally!) here and I am soo glad to be rid of the sad supermarket versions! I had some stale bread, and inspired by a friend, I decided to make a simple panzanella salad for one.

Panzanella is a classic Italian dish made from day-old crusty bread, tomatoes, cucumber, and onion. After that, you can add more veggies (such as bell pepper or zucchini), toss in olives, and either a simple oil and vinegar dressing, or a full-out vinaigrette.

This one is adapted from Ina Garten’s version. Her recipe was for 12 people! It is traditional to let the whole salad sit for 30 minutes.  That allows the bread to soak up the flavors. It also gives you soggy bread. Since I prefer it crisp, I ate it right away. Besides, that way there’s no waiting to eat!

I’ve cut her recipe for the vinaigrette in half and substituted white wine vinegar for Champagne vinegar.  I have six or seven kinds of vinegar, and enough is enough! You can use the champagne version if you have it.  This is a bit more dressing than you need for one salad, but it will keep and you can use it for something else (or more panzanella another day).




Simple Panzanella Salad for One Substitutions and Variations

  • Replace the capers with olives
  • Add other fresh veggies, more kinds of bell pepper, zucchini, mushrooms, or some cabbage
  • Make it heartier with good quality tuna or some fresh mozzarella pearls (tiny balls of cheese)




More Side Salad Recipes

israeli chopped saladIsraeli Salad

Easy, healthy, and no cooking. Serve as is, or add humus, olives, and pita for a light lunch.

 

dill caper potato saladDill Caper Potato Salad

Sweet/sour capers plus lemony dill combine for a salad that’s big on flavor, but light on mayo.

 

lemony cucumber salad recipeLemony Cucumber Salad

A lemony cucumber salad is the perfect antidote to a brutally hot day. It’s light, refreshing, and delicious too.

 

dijon mustard vinaigrette potato saladDijon Mustard Vinaigrette Potato Salad

This Dijon mustard vinaigrette potato salad is different from the usual potato salads. Since it’s French, it’s got no mayo. Instead, there’s  olive oil, lemon juice, and Dijon mustard for a bit of bite.

 

 




Quick and Easy Summer Pasta

This weekend is the unofficial start of summer here in the US, even though actual summer doesn’t start for another month.  This quick and easy summer pasta lives up to its name. It’s great for hot, sticky weather (which we always get plenty of here in NY).  The dish can be eaten hot or cold, and since there’s no mayonnaise, it’s perfect for picnics or traveling. And, it’s good either for a quick lunch or a light dinner.  Pairs beautifully with a cold glass of Chardonnay.

I’ve adapted this dish from a recipe for summer pasta in Jacques Pépin’s Fast Food My Way cookbook.The only thing you have to cook is the pasta. The rest is just a bit of chopping and maybe shredding or grating the cheese.  I’ve used parmesan, but put in anything you like that works. It could be mozzarella, or Fontina too.

He says to warm the veggies first, but I didn’t. I don’t like freshly cooked tomatoes; they taste odd to me (kind of like some people think coriander tastes like soap).  If you don’t have that issue, go right ahead and heat the veggies, for thirty seconds or so, in the microwave.

The original recipe called for zucchini, but having none, I went with some bell pepper instead. So, use whatever vegetables you like or have handy. For example,  use zucchini, carrots, some cooked eggplant, a handful of spinach, or a mixture of bell peppers (I love the mini ones). This is not baking, so exact ingredients and careful measuring aren’t crucial.

One more thing, as is, this is a light, easy meal. If you want to make it heartier, add some protein to make it more filling.




Quick and Easy Summer Pasta Substitutions and Variations

    • swap the pasta for some crusty bread (and transform it into panzanella)
    • add some green olives castelvetrano would work nicely)
    • toss in some diced Genoa salami
    • include some pre-cooked leftover chicken, cut in strips
    • add chunks of hard boiled egg

More Quick and Easy Summer Pasta Recipes

egg and pasta gratinEgg and Pasta Gratin with Chives

Crispy eggs, gooey cheese, and tender pasta combine for great comfort food. Perfect for a quick meal, or a light lunch.

 

spaghetti with green olives and lemon pankoSpaghetti with Green Olives and Lemon Panko

Welcome warm weather and wake up your taste buds with this light, zesty, earthy pasta dish. It’s ready in 30 minutes.

 

pistachio pasta pestoPistachio Pesto Pasta

This recipe is inspired by…a mystery. Seems Robert B. Parker liked to cook. So, he included this in one of his novels. Not the usual source for a recipe, but quite good, and a nice change from pricey pine nuts.

pasta alla norma with eggplantPasta alla Norma with Eggplant

Take advantage of summer veggies with this slightly spicy pasta dish. It’s got sweet tomatoes, creamy fork-tender eggplant, and a dash of red pepper flakes for a kick.

Mulligatawny Soup Recipe

We tend to think of “fusion” foods as a new idea: Asian/Cuban, Mexican/Jewish and so on and so on.  The truth is people have been mixing and matching cuisines ever since we started exploring (or on a less positive note, colonizing).  The bright side is that exposure to new spices, flavorings, and cooking techniques can be a springboard for creative new dishes.  Mulligatawny soup (which means pepper-water) is one such “fusion” food.  It’s a mixture of Indian Tamil and British cooking. The Tamil cuisine brings the spiciness and the British added the meat.

This particular version of the recipe is adapted from Foodaholic.  Her recipe uses red lentils (which I didn’t have the first time I made this). However I asked her and she said lots of recipes use rice instead. I had that, so rice it was!

I don’t have garlic paste, so I took a garlic clove and smashed it to smithereens. Just chop it up finely and then swipe the flat of a wide knife over it.  Or, if you don’t mind a bit of extra cleanup, put it in a mini-chopper or a garlic press.

Finally, I used a chicken thigh, rather than chicken breast (which she uses because of picky kids). I think the chicken thigh has a better, richer flavor and I don’t have to worry about pleasing fussy eaters.

I did follow her lead in only using one pot. I can’t stand extra cleanup!

If you want the soup creamier and more elegant, remove part of it from the pan and puree the rest with a stick blender. If not, just cook it another 10 minutes for a more rustic texture.

This will make about three servings of soup. Eat one right away and save the rest in separate containers for another day.




Mulligatawny Soup Substitutions and Variations

  • If you like spicier food, add some chopped fresh green chilis
  • Top the soup with yogurt or try some coconut milk to counter the heat
  • Add some curry powder
  • Put in some chopped apple for sweetness

More Indian Chicken Recipes

royal chicken in yogurtIndian Royal Chicken Cooked in Yogurt

A name fit for royalty, but anyone can eat (and prepare this dish easily). Nothing to chop, just mix up some spices, add yogurt, and simmer.

 

Jewish chicken curry chitarneeJewish Chicken Curry Chitarnee

I bet you weren’t expecting the words “Jewish” and “Curry” to go together. But they do. Not spicy, but rather warm, comforting, and aromatic.

 

curried chicken soupCurried Chicken Soup

Delicious soup with very little effort. It only takes an hour to make and uses frozen or long-lasting veggies.  No chopping either (other than a carrot). I did say low-effort. 🙂

 

one person chicken curryEasy Chicken Curry Recipe

A few basic ingredients get together and bring you dinner in minutes.  Only one pot too!

 

 




Jewish Chicken Curry Chitarnee

I just learned to cook this Jewish chicken curry chitarnee recipe recently from an  online cooking friend.  It’s (to the best of her knowledge) a Sephardic Jewish recipe, but it doesn’t have the usual flavor or ingredients we tend to associate with “Jewish” cooking in America. Here “Jewish” cooking is usually Ashkenazi (from Eastern Europe). It tends to feature lots of noodles, brisket, and chicken soup.

Ashkenazi food is generally flavorful, but the spiciest ingredients are onions and garlic.  Not too many chilis! And definitely no cardamom. But Jewish people are part of every continent’s and every country’s population.  So, local recipes get adopted, and adapted (if needed) to make them conform to the dietary rules (for those that follow them). Pork gets replaced by chicken, oil is used with meat instead of butter, and so on. And voilà, some local Indian dish gets transformed into Jewish chicken curry chitarnee.

This recipe, for example, has a bit more snap than standard Eastern European fare. It’s not super-spicy though.  There’s onion, garlic, ginger, mild chilis, and cardamom. The garlic, onion, and ginger get cooked down slowly so they become more sweet and mellow than sharp.  The cardamom is aromatic and herbal rather than strong or spicy.   Lots of fresh lemon juice and some white wine vinegar add a piquant tang.

Azlin suggested a variation on this recipe to make it vegetarian, by replacing the chicken with bell peppers, eggplant and potatoes.

I didn’t want to make it fully vegetarian (though you certainly can if you want).  But, I thought, well why not just add potatoes to the chicken version. Then it’s a one pot dinner. That way, there’s no extra rice to make on the side and it will all cook in the same pot in the same amount of time. Fewer pots to clean is always a good thing!




Tools and Ingredients for Jewish Chicken Curry Chitarnee

garam masala spice blend

Garam Masala Indian Spice Blend

Garam Masala is a blend of warm, aromatic spices that gives a great flavor punch to many recipes. It’s not spicy though. It’s made with nutmeg, coriander, cumin, cloves, and seven other spices. It’s great on eggs, chicken, or to make your own chai (spiced tea). You can also add it to desserts (think pumpkin spice with a bit more flair), or hot drinks.

green cardamom

Green Cardamom Pods

I confess when I first heard of cardamom I thought it would be spicy and overpowering. It isn’t! Instead, it adds an aromatic, slightly minty, herbal flavor to your food. Put it in your coffee as a “sweetener” without sugar. Or add it to dessert recipes (I’m thinking it would be great in a pear tart). Or toss one or two pods in with your rice for a flavor boost.

tea ball

Tea Ball

This is technically supposed to be used for brewing tea. However, I find they’re great for cooking.  Trying to fish out a bay leaf is a pain.

With the tea ball, instead of splashing through a pan of chicken, or a pot of soup to find a bay leaf, cardamom pods, or whole cloves you aren’t going to eat, put them in a tea ball, and drop that into the pan, and hook the end on the side of the pot. That way, the spices are easy to remove, and you don’t have to worry about biting down on a clove!

More Chicken Recipes

royal chicken in yogurtIndian Royal Chicken Cooked in Yogurt

Fit for royalty, but easy enough for a weeknight. You mix up the sauce, bake the chicken, and then watch the raisins transform back into grapes.

 

one person chicken curryEasy Chicken Curry Recipe

Chicken, some pantry spices, an onion plus yogurt add up to a delicious meal that’s ready in minutes.

 

Chili Garlic Chicken Thigh Recipe for Onechili garlic chicken thigh

Why bother with wings when you can make this instead? Much easier, and less messy too. Also more budget-friendly.

 

chicken with tomatoes and olivesChicken with Olives and Tomatoes for One

Rich, flavorful, and made with basic pantry ingredients like ginger, briny olives, and sweet canned tomatoes. It’s got a hint of spice, but not overpowering.

 




Salmon in Foil Packet with Potatoes

Want something quick and easy for dinner with very little cleanup? Salmon in foil packet with potatoes to the rescue! You just slice up the potatoes, chop the tomatoes, and then layer everything into a piece of aluminum foil, folded into a packet.  Then just pop it in the oven.  When you’re done, just toss the foil . No cleanup!

Since this is cooked in foil, there are no pots to scrub after dinner. I do like cooking, but I’m not that mad about cleaning up afterward, so this is a big bonus as far as I am concerned.

If you can, get the salmon at Trader Joe’s. Their frozen salmon is considerably cheaper than the fresh salmon at the usual market.  You will have to defrost it first, but that’s easy enough (just stick it in the fridge in the morning).  Other than that, there’s very little effort involved in making this dish. It’s flavorful, it’s one pot (er, foil packet), and it’s an entire dinner in one simple package.

The citrus adds zest, the tomatoes are sweet, and the potatoes are baked right in the package with the salmon. Plus, the foil keeps the salmon from drying out. Because nobody wants to eat hard, dry fish!

I don’t like freshly-cooked tomatoes (even though I love tomato sauce and soup), so I added them at the end. If you don’t have that weird problem, put them in the packet with the rest of the ingredients.

UPDATE: I’ve altered this a bit because the potatoes didn’t always cook through in 25 minutes. So, now the process is start with the potatoes and onions, then add the fish later.




Salmon Foil Packet with Potatoes Substitutions and Variations

  • squeeze some orange juice over the salmon
  • add lemon and/or orange slices to the packet
  • add a dollop of butter
  • throw in some extra veggies, like bell pepper or zuchhini

More Salmon Recipes

smoked salmon pasta with tomato cream sauceSmoked Salmon Pasta with Tomato Cream Sauce

A velvety sauce rich sauce with just a touch of cream, layered over pasta. It tastes decadent, but it isn’t.

 

salmon greek yogurt dill sauceSalmon with Greek Yogurt Dill Sauce

Another elegant meal that’s really super-easy, and with very little clean up. Tangy yogurt, fresh dill, and cool, crunchy cucumber over lightly cooked salmon.

 

sugar crusted salmon filletSugar Crusted Salmon Fillet

Hungry? Want food fast? This salmon is the perfect answer. A quick dry rub, cook, and eat. All done in about 20 minutes.

 

pan fried salmon with nectarine salsaPan Fried Salmon with Nectarine Salsa

Sweet, juicy nectarines paired with salmon plus tangy lime and spicy jalapeño pepper. A fresh alternative to the usual tomato. And easy too.

 

 




Egg and Tomato Gratin for One Person

There are three holidays this weekend: two big ones and one silly one. The big ones are Easter and Passover and since each holiday has entirely different traditions and foods, I was initially stumped. What do I post that works for both holidays? Then it hit me! These holidays do have something in common: eggs.  This egg and tomato gratin is just the thing.

I adapted this dish from a recipe by Jacques Pépin.  It’s from his Fast Food My Way cookbook. I haven’t changed much, other than the quantities, and using canned tomatoes instead of fresh. The fresh tomatoes aren’t very good this time of year, and besides, I dislike fresh-cooked tomatoes.

The eggs are mixed with tomato and onions, garlic, and thyme. The thyme adds a slightly spicy flavor and pairs beautifully with tomato.  The whole thing is then finished with grated, slightly nutty Swiss cheese.  Delicious!

And it works whether you’re on Team Pesach or Team Easter. Not to mention that whether you observe Easter or Passover, you’re likely to want a light lunch before your big meal(s) or want to take it easy the next day.  This egg dish is relatively light and won’t fill you up too much before or after all that heavy food. I’ve listed it as lunch, but it would also make a good breakfast or light brunch.

The third holiday? That’s April Fool’s.  There’s no specific food for that (except in France maybe when they call it April Fish), but somehow the tomato cheese mixture on top of the eggs looks like bacon if you squint (or, if you are a photo AI and someone asks you to search for photos of “meat”). April Fool’s!




Egg and Tomato Gratin Substitutions and Variations

  • At the end, turn up the toaster oven to broil and cook for a couple of minutes to brown the cheese
  • Don’t just have a dish that looks like bacon, add some real bacon and crumble it on top
  • Vary the cheeses: try Gruyère or mozzarella or Monterey Jack
  • Sauté some sliced porcini mushrooms with the onion/tomato mixture

Cooking tip: Poking the end of the eggs with a pin reduces the pressure inside, making them less likely to burst in the boiling water.

More Egg Recipes

egg and pasta gratinEgg and Pasta Gratin with Chives

A crispy egg, gooey cheese, and tender pasta layered together equals comfort food. This dish is easy to make too.

 

cherry tomato basil frittataCherry Tomato Basil Frittata

Who says you can’t make something delicious with simple ingredients? This frittata has only five. And you likely have most of them in your fridge and cupboard too.

 

egg chili cheese burritoEgg Chili Cheese Burrito Recipe

A versatile recipe that’s great for lunch, brunch, or breakfast.  Make the eggs, add seasonings, and wrap it all up.

 

shakshouka for oneShakshouka for One

Haven’t heard of shakshouka before? It’s just poached eggs with a spicy tomato sauce. Think traveling to the Middle East, without leaving home.

 

 

 




Moussaka Without Bechamel Sauce Recipe

I just love moussaka, but the traditional version is just too much work for one serving. I had a recipe for a Jewish Egyptian version of moussaka without bechamel, (or messa’aa) but the first try needed more tweaking. Back to the drawing board! This version uses more spices, has better flavor, and is much easier to put together.

There’s Middle Eastern flavor from spicy/warm cinnamon and nutmeg, the bite of garlic and onion, tender eggplant, and tomatoes. You can make this either with ground lamb or ground beef (whichever you prefer).

Many of the recipes I saw required first making a tomato sauce, then a meat mixture, then the eggplant, and finally assembling the entire thing together. Too much work and too many pots and pans to clean up.

My way is easier. First salt and fry the eggplant (or broil if you’d prefer), then cook the onion and garlic, add the meat, tomatoes, and seasoning, layer it all together and bake it. Instead of spending hours in the kitchen, you can have dinner ready in about an hour.

Or, make it all ahead of time, up to the point of putting it in the oven.  Then, put the baking dish in the fridge, and cook it when you’re ready. Just take the dish out about fifteen or twenty minutes in advance so that it isn’t ice cold when you put it in the oven. Make a quick salad or some rice and you have dinner.

This recipe is also a product of a bit of advance planning.  The trouble with cooking for one sometimes is that even if you make one serving you still have more ingredients left.  However, a little menu planning can go a long way toward fixing that problem.  You end up with several delicious meals,  a lot less waste, and it’s far more budget friendly too.

For example, this recipe uses the rest of the eggplant from rosemary olive oil broiled eggplant and the remaining crushed tomatoes from tomato artichoke pasta sauce recipe from two weeks ago. I’ve now used up the eggplant and the can of tomatoes. There are more recipes at the bottom of the post to help with the beef.




Moussaka Without Bechamel Sauce Substitutions and Variations

  • Pan fry some almonds in olive oil and add that to the meat mixture in the pan
  • Toss in some raisins
  • Top the moussaka with a mixture of yogurt, garlic cloves, olive oil, salt, and chopped cucumbers (sort of a tzatziki without the dill)
  • Substitute potatoes or zucchini for the eggplant
  • Add some chopped green pepper to the meat mixture

More Eggplant Recipes

eggplant parmesan for oneEggplant Parmesan Recipe for One

A classic Italian favorite featuring tender eggplant, a rich tomato sauce, and gooey, melted mozzarella. And, it’s a lot less work than you may think.

 

vegetarian eggplant sandwich

Vegetarian Eggplant Sandwich for One Person

Repurpose Israeli salad and turn it into a full meal. Just add eggplant, egg, and a pita. Voila!

 

pasta alla norma with eggplantPasta alla Norma with Eggplant

Quick, slightly spicy, and served with a classic caprese salad of tomato, mozzarella, and basil. This dish only takes about 20 minutes to make.

 

rosemary olive oil broiled eggplantRosemary Olive Oil Broiled Eggplant

Eggplant that’s so soft it practically melts in your mouth.  Sprinkled with rosemary and topped with melted parmesan. My cousin made this for me eons ago and I’ve been hooked ever since.

 




Pasta with Tomato Artichoke Sauce Recipe

Shortcut your dinner cooking routine with staples you already have in your pantry. This tomato artichoke pasta sauce recipe (also called Pasta Sauce Raphael) is ready in less than half an hour.  The original called for fresh tomatoes and hours of simmering. My version is faster and tastes just as good!

It’s flavored with rich, sweet tomatoes, a bit of earthy oregano and summery basil, plus a gentle kick from red pepper flakes and plenty of black pepper.

The only thing you need to get is the jar of marinated artichoke hearts. You likely already have the rest of the ingredients in  your larder (yay!).  Since the basil and oregano are dried, you don’t have to go and get fresh herbs.

The best way to approach this is to begin by making the pasta. Set the pasta pot on the stove with water and start to bring it to a boil. While that’s heating up, start working on the sauce.

Save the rest of the artichokes to make the recipe again, or add them to an antipasto platter with salami, fruit, olives, and cheese on a night you don’t feel like cooking.

The remaining tomatoes can go for Pasta alla Norma with Eggplant or Small Batch Spicy Stovetop Chili




Tomato Artichoke Pasta Sauce Recipe Substitutions and Variations

  • Add a spoonful of capers to the sauce
  • Intensify the tomato flavor with sun-dried tomatoes
  • Try Manchego or Parmesan cheese instead of Romano
  • If you don’t have the marinated artichokes, use the canned kind with some olive oil and white wine
  • If you don’t like artichokes (or have them handy) replace them with mushrooms and a tablespoon of Italian dressing

More Pasta Recipes

pasta olives tomatoes capersPasta with Olives Tomatoes and Capers or Puttanesca

This pasta dish has a racy name, but that doesn’t make it any less delicious.  Briny capers, sweet tomatoes, and salty olives burst with flavor. And it’s ready in minutes.

 

spaghetti with green olives and lemon pankoSpaghetti with Green Olives and Lemon Panko

Wake up your taste buds and welcome spring with this zesty, earthy pasta dish. It takes only thirty minutes to make.

 

linguine with garlic and olive oilLinguine with Garlic and Olive Oil

Simple, but still satisfying, and made with just a few basic ingredients you probably already have. It’s very forgiving too; it works with anything from fresh pasta and freshly grated cheese to dried pasta and the stuff in the can.

 

smoked salmon pasta with tomato cream sauceSmoked Salmon Pasta with Tomato Cream Sauce

A silky smooth sauce, with just a touch of cream, layered over pasta. Fancy enough for company, or just eat it yourself (you deserve it).