Spaghetti Alla Moriammazzata

Method

1. Slice the spring onion into large but thin strips.
2. Cut the small peppers in half, remove the seeds, then slice them thinly.
3. In a pan, heat a generous amount of extra virgin olive oil. Add the spring onion and peppers, season with salt, and add a splash of vinegar. Let the vinegar evaporate, then add the white wine.
4. Cook until the peppers are soft and tender, then remove them with a slotted spoon, leaving the liquid in the pan.
5. In the same pan, add the cherry tomatoes whole, season with salt, and cook until the skins are charred and blistered.
6. Remove the charred tomatoes from the pan and set aside.
7. Cook the spaghetti until very al dente (about 2-3 minutes less than the package instructions).
8. Transfer the spaghetti to the pan with the reserved cooking liquid, adding pasta water as needed. Sauté vigorously (or toss) to create a creamy emulsion (risottata technique).
9. During the final minutes of cooking, add fresh rosemary and oregano leaves.
10. When the pasta is al dente, turn off the heat. Add the salmon (cut into cubes) and stir gently so it cooks from the residual heat.
11. Serve the pasta, topping with the reserved cherry tomatoes and peppers. Garnish with a fresh oregano leaf and a drizzle of extra virgin olive oil.