salmon pasta.

Oh, those winter days, when you're craving for some carbons.
And I don't know how about you, but I find pasta really healthy. Really. And delicious. Really.
But maybe it's only me.
And maybe it's my imaginery italian heritage.

One way or another, there is salmon. And tomatoes. And dry tomatoes. And other healthy stuff. So maybe it's really healthy, right?

200-300 g spaghetti pasta
200 g smoked salmon
1 medium large onion
2 garlic cloves
2 tomatoes 
5-6 champignon
50 g dry tomatoes
olive oil
parmesan cheese
fresh basil

(Serving for 2-3 people.)

Cook pasta in salted water, reserve 3/4 cup of water. Slice dry tomatoes, mushroom and  onion, mashed garlic Heat olive oil, as much as you will be needing for mixing with pasta. Fry onion, garlic and champignon in olive for 3-5 minutes, add salmon and dry tomatoes, fry for some time. Add pasta, pasta water. Season everything with salt and pepper, and squeeze juice from lemon (I like this pasta with a lot of lemon juice).
Mix everything, heat for several minutes letting ingridients combine.
Serve with parmesan on the top.
A lot of parmesan.