No, this is not a recipe from the island of Sansibar, but it does come from an island in the North of Germany. It's the first thing I eat when I go there on holiday with my family and our friends, and it's an absolute bliss! You can also make it without the salmon, no problem. I do so when I can't find good-quality, fresh and sustainably farmed salmon.
Ingredients 4 Portions:
1-2 cloves of Garlic
400g canned Chopped Tomatoes
300g Robiola (or creamiest cream cheese you can find)
1 tsp Sugar
1 dried Peperoncini (alternatively 1 tsp Sambal Oelek)
Pepper
1 tsp dried Oregano
500g Penne
100g Parmesan
1 Onion
2 Leeks
2 Carrots
(optional) 400g Salmon Filet, skin removed
3 tbsp Butter
Method:
For the sauce, peel and finely chop the garlic. Heat some olive oil in a pan and sauté the garlic and peperoncini for a few minutes. Add the tomatoes and let simmer with the lid on for about 10 minutes. Stir in the Robiola (or cream cheese) and season with salt and sugar to taste. Add the oregano.
Cook the pasta as instructed on the packaging. Drain once finished.
Meanwhile, grate the parmesan cheese into thin slices. Peel and finely cut the onion and thoroughly wash and slice the leek. Peel and wash the carrots, and cut them into thin strips.
Wash off the salmon and tap it dry with some kitchen paper. Then cut it into smaller pieces.
In a cooking pot, heat the butter and sauté the onion, leek and carrot in it for several minutes. They're not allowed to turn brown. Add the salmon and shortly fry it. Add these to the sauce in the pan.
Mix the pasta with the sauce. Add the grated Parmesan on top just before serving :)
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