Ingredients
| 1 | 12- or 16-ounce salmon filet |
| 1/2 | teaspoon kosher salt |
| 1/4 | teaspoon black pepper |
| 1/4 | teaspoon smoked paprika |
| 1/2 | package Gustare Vita tagliatelle (8 ounces) |
| 1 | tablespoon salted butter |
| 1 | cup yellow onion, chopped |
| 2 | cloves garlic, minced |
| 1/2 | cup white wine |
| 1/3 | cup sundried tomato paste |
| 1 | 12.5-ounce jar alfredo sauce |
| fresh basil, optional for garnish |
Instructions
Line a baking sheet with parchment paper and place salmon on prepared baking sheet. Pat salmon dry with paper towel. Sprinkle with salt, pepper and paprika. Bake at 425 degrees F for 4-6 minutes per half inch thickness, until 145 degrees F and salmon flakes easily with fork. Meanwhile, cook tagliatelle according to package directions in a large pot of boiling salted water. Drain, reserving ½ cup pasta water. Return pasta to the pot and keep warm. Heat a 12-inch skillet over medium heat.
Add butter and sauté onion until translucent. Add garlic and cook about 30 seconds, until fragrant. Pour in wine and simmer until reduced by half. Stir in sundried tomato paste and alfredo sauce. Cook until heated through. Add sauce to cooked pasta and toss until coated. If sauce is too thick, add reserved pasta water until desired consistency. Flake salmon into large pieces and gently stir into pasta. Garnish with fresh basil if desired. Serves 4
