Chitarrone with Cherry Tomatoes and Salmon
- Heat the oil in a pan. Add the garlic and let it brown.
- Add the tomatoes, salmon and a little salt and sauté over a high heat.
- Meanwhile, add the Chitarrone pasta to salted boiling water and cook until al dente. Drain well and transfer to the pan with the tomatoes and salmon.
- Add the chopped parsley, transfer to a dish and serve.