Tonnarelli with Salmon and Potatoes in Sour Cream Sauce

Tonnarelli with salmon and potatoes in a sour cream sauce is a rich and creamy dish, an elegant and tasty variation of the traditional salmon pasta. Here is how to prepare it:

Ingredients

• 320 g of tonnarelli (or another type of long pasta like spaghetti or linguine)
• 200 g of smoked salmon
• 2 medium potatoes
• 200 ml of sour cream
• 1 shallot
• Extra virgin olive oil
• Salt
• Pepper
• Chives (optional for garnish)

Preparation

1. Start by peeling the potatoes and cutting them into small cubes. Then, in a pot with salted water, cook the potatoes until they are tender but not falling apart. Drain them and put them aside.
2. Meanwhile, bring a pot of salted water to a boil to cook the tonnarelli. Once the water boils, cook the pasta until al dente.
3. While the pasta is cooking, finely chop the shallot and sauté it in a pan with a drizzle of extra virgin olive oil. When the shallot becomes transparent and soft, add the smoked salmon cut into strips and the potatoes. Let it flavor for a few minutes.
4. Drain the tonnarelli, reserving some of the cooking water.
5. Add the pasta to the pan with the salmon and potatoes, mix well and, if necessary, add a bit of the cooking water to make everything creamier.
6. Take the pan off the heat and incorporate the sour cream, mixing well until you obtain a homogeneous sauce that wraps the pasta.
7. Season with salt and pepper to taste.
8. Serve immediately, garnishing with chopped chives to add a touch of freshness and color.

The sour cream gives the dish a special creaminess and a delicately tangy flavor that balances the smoky taste of the salmon.

Curiosity

Tonnarelli are similar to spaghetti but slightly thicker and with a rough texture that allows the sauce to adhere better. While they are typical of central Italy, particularly Lazio where they star in the famous “cacio e pepe”, in this dish they are presented in a completely different way, demonstrating their versatility.