3piecesof boneless salmon (approx 400g/14oz)doesn't matter if the skin is on, as it can easily be removed during cooking
1medium onion (or 2 small onions)peeled and finely diced
2garlic clovespeeled and minced
500g(17.5 oz) passata
1tbsptomato puree (paste)
3tbspdouble (heavy) cream
300g(10.5 oz) dried spaghetti
1large courgette (zucchini)spiralized, or sliced into long thin strips (matchstick width)
Grated parmesan cheese
Put the pasta on first - place a large pan of water on to boil.
When the water comes to the boil, add the pasta and simmer for 12-13 minutes, until cooked.
Meanwhile, heat the 2 tbsp of oil in a large frying pan over a medium-high heat.
Season the salmon fillets with the ¼ tsp each of salt and pepper. Place in the pan skin-side-up.
Fry the salmon for 3 minutes, until golden, then turn the salmon over and move it to one side of the pan.
Add the onions to the space left in the pan. Cook on a medium heat for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for a further 30 seconds.
Add in the passata, the 1 tbsp of tomato puree, ½ tsp dried thyme, and the 1 tsp of sugar. Stir together and allow to simmer for 2-3 minutes.
By now the pasta should be nearly ready. Add the spiralized courgette (zucchini) to the pan with the pasta for the last 30 seconds of cooking. Then drain the pasta in a colander, reserving a cup of the cooking water.
Turn the salmon over in the frying pan. Remove the skin using a set of tongs and discard.
Break up the salmon using the back of a fork into chunky pieces. Stir the 3 tbsp of cream into the sauce.
Add the cooked spaghetti and spiralized courgette to the pan along with a good splash (about ¼ cup) of the pasta cooking water.
Use a set of tongs to toss the spaghetti in the sauce, distributing the pieces of salmon amongst the pasta.
Add more of the pasta cooking water if you want to loosen up the sauce further (optional).
Divide the pasta between bowls and top with a little grated parmesan, black pepper and a sprinkling of fresh basil leaves.
Can I make it ahead?This dish tastes best when cooked and eaten right away, but if you did want to make it ahead, then cook the dish, quickly cool, cover and refrigerate.Reheat in a pan over a medium heat with a lid or foil on for about 10 minutes or so. You'll need to move it around the pan a couple of times with a set of tongs and you may need to add a splash of water to loosen up the sauce - cook until piping hot throughout.Ingredient swaps
Swap the spaghetti for linguine, fettuccine or your favourite pasta shapes.
Stir in a handful of grated parmesan or cheddar when you add in the pasta.
Add a pinch of chilli flakes for a bit of heat.
Nutritional information is approximate, per serving (this recipe serves 4) NOT including the serving suggestions of parmesan, pepper and basil.