Penne with Salmon, Cream and Tomato

Method

1. Bring a large pot of salted water to a boil for the pasta.
2. Cut the smoked salmon into irregular strips or small pieces.
3. Finely dice the shallot.
4. Heat a drizzle of olive oil in a pan over medium heat. Add the shallot and cook until softened, adding a splash of water if needed.
5. Add the salmon and cook until it turns greyish, about 2 minutes.
6. Add the tomato passata: 3 tablespoons per person (for 2 people, 6 tablespoons). Stir.
7. Cook the sauce for a few minutes, then add a little water to adjust consistency.
8. Meanwhile, cook the penne in the boiling water according to package directions until al dente (about 10 minutes).
9. When the pasta is halfway cooked, add the cream to the sauce: 3 tablespoons per person (6 tablespoons total). Mix well.
10. Drain the pasta and transfer it to the pan with the sauce. Finish cooking together, adding a bit of pasta water if needed.
11. Taste and adjust salt. Sprinkle with freshly chopped parsley.
12. Serve immediately.