Put pappardelle on to cook according to the packet directions. Chop a banana shallot and crush a clove of garlic
and fry these in a little hot olive oil to soften. Peel and chop 2 – 3 tomatoes and add these together with a splash
of dry white wine and bring to a simmer. Season well. When the pasta is cooked, to the al dente stage, add to the pan
with the tomatoes and mix well, then quickly stir in smoked salmon, cut into bite-sized pieces.
Finally, add fresh basil leaves and a splash of the pasta cooking water, if too dry, and serve in warm bowls.