Pasta Rags and Salmon
6 quarts water
2 tablespoons plus 1 teaspoon salt
1 pound fresh pasta sheets or 1 pound dry lasagna noodles
6 tablespoons extra-virgin olive oil
8 ounces fresh salmon fillet, skin and bones removed, fish cut into paper-thin slices
1 cup diced, seeded ripe tomato
1/4 cup chopped fresh dill
1/2 teaspoon pepper
Bring water and the 2 tablespoons salt to a boil in a large pot.
Add pasta; cook 4 to 6 minutes until al dente (if using dry pasta, follow package directions).
Drain, reserving 1 cup cooking water. Do not rinse pasta.
Put pasta in a bowl; add olive oil and toss to coat.
Add the 1 teaspoon salt and remaining ingredients; toss again, adding some of the reserved water if you prefer a more liquid sauce.