Time is a crucial factor when preparing lunch…therefore I think many pasta dishes are just perfect for a satisfying and fast lunch break. Since our tomato plant bears fruits during July/August I like this super fast fresh tomato and basil pasta in the summer.
What do you need? (2 persons)
- 2 hands full of small tomatoes
- 1 hand full of basil leaves
- 1 garlic clove
- 250g Pasta (e.g. Penne)
- Parmigiano Reggiano
- Olive Oil
- Salt & Pepper
Boil water for the pasta and add some salt. When the water is boiling toss the pasta into the water. Chopp the garlic and the basil. Cut the tomatoes into half. Heat a frying pan and add some olive oil. When the pan and the oil is hot add the garlic and half of the basil. After 30 sec. add the tomatoes. Wait for another minute and then lower the temperature, so that the the ingredients are just sizzle a bit until. Flavor with some salt and pepper. Now let it sizzle until the pasta is ready.
In the meanwhile you can cut some of the parmesan cheese. You can either use a typical cheese slicer or a potatoe peeler. Using a potato peeler will result in bigger slices. So it really depends on how you like it.
When the pasta is ready, drain the pasta and immediately toss it into the pan with the tomatoes. Stir the pasta for a bit. Now we are almost done. Take two plates and place the pasta on them. Put on top of each some cheese and the remaining basil.
So, this is a delicious dish for everyone that likes raw fish. Of course this requires to buy sushi-quality salmon. We typically buy fish in a small and lovely fish store in Mannheim (http://www.yelp.de/biz/fischkontor-heckers-mannheim). Right now you find fresh spinach and new potatoes in nearly every market (we often go to the turkish supermarkets in Mannheim…they always have seasonal veggies) that is how I came up with this combination.
What do you need? (for 2 persons)
- 4 Potatoes
- 1 bunch of fresh spinach
- 200-250 g fresh salmon
- 3-4 slices of white bread (I prefer ciabatta)
- 1 scoop cream
- Olive oil
- Salt, Pepper, Sugar
Peel the potatoes and cut them in 2cm pieces. Clean the Spinach. Cut the bread in crouton-size. Boil the potatoes in salted water until they are very soft. In the meanwhile boil water in a separate pan (for the spinach), add some salt when it’s boiling and add the spinach. Wait 1 min. and sieve the spinach (it should be blanched now). Now, heat some olive oil and toast the bread in a frying pan until it is nice and crunchy. The potatoes should be soft by now. Sieve the potatoes add 1 scoop cream, 3 spoons of olive oil (for extra taste use garlic flavored olive oil), a pinch of sugar, a teaspoon of salt and some pepper. Now use a blender to turn the potatoes into a very flavored creme. Now, heat a frying pan (needs to be very hot) and toss the salmon (complete! not cut into slices!) from each side. I personally just wait half a minute because I like the salmon very raw…just adjust it to your taste.
Now we are nearly there: spread approx. 3 spoons of the potato-creme on a plate. Put some spinach on top of it. Cut the salmon in slices and put the half of it on each plate. Lastly, spread the croutons on top of it. And now enjoy the combination of creamy, crunchy, veggie and fish =)