Farfalle with Salmon, Arugula, and Cherry Tomatoes

Farfalle with salmon, arugula, and cherry tomatoes is a simple and very tasty dish. Here’s the recipe with an Italian twist:

Ingredients

• 320 g of farfalle (butterfly-shaped pasta)
• 200 g of smoked salmon, cut into strips
• 150 g of cherry tomatoes, halved
• 100 g of fresh arugula
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic
• Salt to taste
• Black pepper to taste
• Juice of 1 lemon
• A bit of cream (optional, for a creamier version)

Preparation

1. Bring a pot of salted water to a boil. When boiling, cook the farfalle according to the package instructions to achieve al dente pasta.
2. Meanwhile, in a large skillet, heat the extra virgin olive oil with the peeled and lightly crushed garlic clove. Remove the garlic as soon as it turns golden.
3. Add the cherry tomatoes and let them cook for a couple of minutes over medium heat.
4. Add the smoked salmon to the skillet and toss everything together for a minute, just long enough to warm the salmon.
5. Drain the al dente pasta and transfer it to the skillet with the sauce. If you want a creamier version, you can add a bit of cream at this point.
6. Add the arugula and lemon juice. Gently mix to avoid breaking the arugula. Season with salt and pepper.
7. Serve immediately, finishing with a sprinkle of freshly ground black pepper.

The mix of fresh and smoky flavors, combined with the acidity of the lemon and the spiciness of the pepper, makes this dish a very pleasing taste balance. Arugula adds a peppery touch and its freshness contrasts well with the creamy consistency of the salmon. Enjoy your meal!