500 g smoked salmon
800 g dried black pasta
½ l strong chicken bouillon
3 tbsp lemon juice
3 tbsp olive oil
600 g halved cherry tomatoes
4 cloves of garlic, finely grated or crushed
100 g capers
10 stems of basil, roughly chopped
Salt and pepper
Blend the tomatoes with the garlic, salt and pepper and bake for approx. 4 hours at 65°C then leave to cool. It is important that they are baked with the cut side facing upwards.
Cook the pasta for 1 minute less than indicated on the packaging and rinse in cold water. Boil up the bouillon with the pasta and the lemon juice, olive oil and lemon zest and simmer for 2 minutes, stirring periodically. Mix in the salmon, capers, tomatoes and basil, seasoning with salt and pepper to taste.
Serve immediately, for example with warm bread and chilli oil.