A quick and very tasty recipe I tried out yesterday, so I’ll just quickly write it down before I forget it.
These tagliatelle have a very nice mediterranean touch to them, and while it’s not at all diet food, it’s definitely feel-good food 
Ingredients for 2 hungry persons (or four starters):
250g tagliatelle (I used Emiliana by Barilla)
125g smoked salmon
1 onion
2 small ripe tomatoes
1dl half-fat cream for cooking
1dl milk
olive oil
butter
herbs: italian parsley, basil, oregano (ratio: 3:2:1)
salt, pepper to taste
Preparation:
Chop onion very fine. Cut tomatoes into tiny cubes, and cut salmon into strips.
In a large pan, heat butter and olive oil half and half. When the pan is hot, fry onions until yellow (special hint: For better color and taste, put a little bit of powder sugar in the pan right before the onions). Add the salmon, and fry for 2-3 minutes. Now, add the tomatoes and the very finely chopped parsley, basil, and oregano. Cook for a few additional minutes until tomatoes are soft.
Add the cream and keep simmering to reduce the sauce. Season with pepper and little salt.
To the sauce, add the tagliatelle previously cooked al dente. Keep mixing until pasta is hot and well mixed with the sauce. Serve on pre-warmed plates and sprinkle with raw tomato cubes and the fresh herbs.
Enjoy!
Update on March 30th
I cooked this recipe again, this time using less cream, and replacing it with milk instead. This does not influence the final outcome, but reduces the amount of fat quite a bit. I also reduced the amount of olive oil and butter used for frying the onions. As the recipe was originally written, it’s a bit too fat for me.
