How to cook
Prepare the tomato sauce by heating olive oil in a pan and braising the peeled and pressed garlic clove briefly. Add the finely chopped green onions. Once softened, add the grated tomatoes (without the skin). Cook until the sauce thickens.
Season with the sugar, salt, black pepper and finely chopped basil. For a smoother sauce, you can blend it if you like.
Boil the tagliatelle in hot, salted water according to package directions.
Season the salmon fillet with salt and pepper to taste. Fry on both sides in olive oil until ready (2 min. per side). Remove the skin and cut it into pieces.
Strain the cooked pasta and pour in a spoon of olive oil. Stir well. Mix the tagliatelle with the tomato sauce and fish pieces. Stir carefully.
Serve and sprinkle with basil leaves.