Ziti With Smoked Salmon

• 5 ripe plum tomatoes, about 1 pound
• 3/4 pound ziti or any tubular pasta of your choice
• Salt to taste
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 2 tablespoons finely chopped shallots
• Freshly ground pepper to taste
• 1/2 cup heavy cream
• 1/4 cup pepper vodka
• 1/2 pound sliced smoked salmon, cut into 1 1/2-inch strips
• 2 tablespoons butter
• 1/2 cup coarsely chopped fresh cilantro or basil
• Freshly grated Parmesan or pecorino cheese (optional)

1. Core the tomatoes and drop them into boiling water for 10 to 12 seconds.
2. Drain immediately and peel.
3. The skin should come off easily if you use a paring knife.
4. Cut the tomatoes into 1/2-inch cubes.
5. There should be about 2 1/4 cups.
6. Cook the ziti in salted water according to the package directions.
7. The pasta should be al dente.
8. Drain, and reserve 1/4 cup of the cooking liquid.
9. Meanwhile, heat the oil in a large skillet and add the garlic and shallots.
10. Cook briefly, stirring, without browning.
11. Add the tomatoes, salt and pepper.
12. Cook, stirring, for 1 minute.
13. Add the cream and vodka.
14. Bring to a simmer and cook 1 minute.
15. Add the pasta and reserved cooking liquid to the tomato sauce.
16. Blend well and simmer 1 minute.
17. Add the salmon, butter and cilantro.
18. Toss well and cook 1 minute.
19. Serve with cheese if desired.

tomatoes, pasta, salt, olive oil, garlic, shallots, freshly ground pepper, heavy cream, pepper vodka, salmon, butter, fresh cilantro, parmesan

Taken from cooking.nytimes.com/recipes/1709 (may not work)