Step 1

Put a pot of water on to boil and once boiling, salt generously and add the dry pasta. Cook to just shy of al dente and remove to a bowl, leaving pasta water in pot.

Step 2

While pasta is cooking, in a large skillet or sauté pan, add half of the oil and heat to medium high.

Step 3

Add salmon cubes not touching each other and cook for a few minutes on each side to brown and cook almost through. Remove to a bowl.

Step 4

Add the tomatoes and cook until just starting to pop, about 2-3 minutes. Remove those to the same bowl as the salmon.

Step 5

Add the remaining oil and the onions and sauté for two minutes, scraping up the browned bits from the bottom of the pan left behind from the salmon and tomatoes.

Step 6

Add the banana peppers and cook for 2-3 minutes to soften.

Step 7

Add pepper flakes and garlic and cook for one minute then add the vermouth.

Step 8

Cook to evaporate, about two minutes.

Step 9

Add the zucchini and cook and stir for two minutes.

Step 10

Add salt, pepper, parsley and cream and stir.

Step 11

Add about a cup of pasta water and stir.

Step 12

Add Romano and basil, stir then add the cooked pasta.

Step 13

Stir then add the cooked tomatoes and salmon and gently toss to combine. Remove from heat.

Step 14

To serve, top with additional fresh basil and Romano cheese.