Linguine with Melted Tomatoes, Pan-roasted Zucchini and Salmon

Dinner 2.01.2012: Linguine with Melted Tomatoes, Pan-roasted Zucchini and Salmon

Linguine with Melted Tomatoes, Pan-roasted Zucchini and Salmon

Melted Tomatoes (olive oil, small/cherry tomatoes (halved), kosher salt, pepper, minced garlic, sprig fresh thyme, little starchy pasta water, grated parmesan, pad of butter) - cook on low heat until desired consistency has been reached and stir VERY gently. It is better to cut the tomatoes in half - they will hold together better. If you cut them into quarters you will find that the skins separate easily, the flesh gets mushy and you will end up with a tomato mess.

Add a little starchy pasta water to the tomatoes at the end to give you more sauce, add a little grated parmesan, toss with the al-dente pasta and finish with a pad of butter to give it a little more creaminess and that nice glossy sheen.

Pan-roasted Zucchini (olive oil, zucchini, kosher salt, pepper, diced sun-dried tomatoes, grated parmesan) - add the sun-dried tomatoes at the end to soften and warm and dust with parmesan. If they sun-dried tomatoes are added too early they may char - they don't like high heat.

Salmon (olive oil, kosher salt, pepper, dill) - depending on thickness finish 6-10 min in 375F oven.