Ingredients
Preparation
- Start by cutting the salmon into pieces and set them aside.
- Put a large pot of water on the stove to boil the pasta.
- Wash the courgette, trim the ends, cut in half moons. Sauté them in a large non-stick pan where you have flavored the oil with a crushed clove of garlic.
- Season with salt and pepper, and after about 10 minutes of cooking over medium-low heat, add some basil leaves.
- When the water boils, cook the pasta.
- Add the salmon to the courgettes in the pan, letting them absorb the flavors for a minute.
- Drain the penne al dente, reserving a little of the cooking water, and add them to the pan with salmon and courgette. Add some of the cooking water. If you want a more creamy consistency you can add the heavy cream.
- Plate the dish and finish with a grind of black pepper and fresh basil. Serve immediately.