Ingredients
2 salmon fillets
1/2 cup of tea olive
1 small onion
3 cloves garlic
1 carrot
1 red pepper
1/2 cup of tea dry white wine
1 kg tomatoes , grated
1 teaspoon of sugar
500 grams pasta
salt
freshly ground pepper
Directions
Heat olive oil in a deep pot and add the vegetables: onion , carrot , garlic , pepper . Deglaze with wine and add sugar. Add the grated tomatoes and 1 liter water. Cover and simmer the sauce for about 40 minutes . Towards the end of cooking add salt and pepper . In a saucepan , heat the olive oil and add the pasta, stirring to lubricate well as you would do for risotto . The pour it in the pyrex. Remove the vegetables that have not melted from the sauce, especially the garlic , and pour in the food . The sauce should cover the pasta. If it evaporates during cooking , add hot water, 2 fingers over the pasta. Bake in preheated oven at 170 ° C for 40min . Add the two salmon fillets in the last 15 minutes.
