This is a quick and easy pasta dish that requires very little cooking time, as all ingredients in the sauce need only to be heated. Cooking the pasta will take the longest.
1 pound (500 g) whole-grain penne
salt and olive oil
2 cups (500 g) sour cream
2 cups (480 ml) halved cherry tomatoes
9 ounces (250 g) salted lox, cut into strips
salt and pepper
1 bunch dill, snipped fine
1 Cook the penne according to instructions on the package, adding some salt and olive oil to the cooking water. Drain the cooked pasta.
2 In a separate pot, bring the sour cream to a light boil. Add the tomatoes and simmer until the tomatoes are heated through.
3 Add the lox. Cook only until the lox is heated through.
4 Add salt and pepper to taste – if the lox is very salty, do not add salt.
5 Just before serving, stir in the dill. Pour the sauce over the cooked pasta and toss gently.
Serve with a green salad.