Butter Roasted Cherry Tomato and Salmon Pasta

I know it’s autumn so we’re supposed to be all about low and slow braised meats or mushrooms tossed with pasta, but the other week I was craving buttery tomatoes tossed with a nice chunky, toothsome pasta shapes and I’ve accidentally stumbled on a new favourite which I honestly think is suitable year round: say hello to my Butter Roasted Cherry Tomato and Salmon Pasta recipe.

It’s a riff on the simpler 5-star rated Butter Roasted Cherry Tomato Pasta recipe I wrote a couple of years ago for BBC Food, but made more substantial with flakes of roasted salmon (trout will work here too if you can stretch to something a little bit more expensive, but also much more sustainable) and lots of fresh basil folded in at the end. It may take about an hour to make, but only 10 minutes of that actually requires you to do everything – the oven will do most of the work!

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Butter Roasted Cherry Tomato and Salmon Pasta

• Author: Rachel Phipps
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: Serves 1
• Category: Dinner

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Description

This easy, luxurious Butter Roasted Cherry Tomato and Salmon Pasta recipe is the perfect hands-off pasta recipe for one (or more) featuring burst cherry tomatoes, a velvety, buttery sauce and tender flakes of perfectly roasted salmon. 

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Ingredients

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• 200g cherry tomatoes
• 25g unsalted butter, cubed
• 1/2 tsp balsamic vinegar
• salt and pepper
• 100g chunky pasta shapes
• 1 x fillet salmon or trout
• small handful fresh basil, finely shredded 

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Instructions

1. Pre-heat the oven to 190c. Arrange the cherry tomatoes snuggly in a single layer in a small baking dish. Scatter 20g of the butter over the top, drizzle over the balsamic vinegar and season well with salt and pepper. Roast for 40 minutes.
2. Remove the tomatoes from the oven, and lay the salmon fillet on top, skin-side down. Season the salmon again with salt and pepper, and roast for a further 10 minutes.
3. Meanwhile, cook the pasta in a pan of boiling, salted water as per the packet’s instructions – I find most supermarket pasta shapes are ready around the 18 minute mark, but do start checking around 12 minutes. The salmon will take longer than the pasta; remove the baking dish from the oven when ready and set aside.
4. Drain the pasta, setting aside a little of the cooking water, and return to the pan. Remove the salmon from the tomatoes, peel off the skin and use a fork or your fingers to break it up into large, rough flakes.
5. Scrape the tomato and butter mixture into the cooked pasta, using a spatula to make sure you get all the juices from the dish.
6. Return to a medium heat with a splash of cooking water and the final 5g of butter. Stir until the sauce is rich, glossy and has coated the pasta. Check to see if you want to add any more salt or pepper.
7. Remove from the heat and fold in the cooked salmon and shredded basil, and serve immediately. 

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Notes

I’m afraid this is one of those ones that does not really reheat well or work cold, which is why I’ve made it a serves one recipe you can scale up depending on how many people you’re serving – just make sure you’re using a baking dish big enough to accommodate the cherry tomatoes in a relatively snug single layer.

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