In a large pot, bring salted water to a rolling boil. Add the rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.

Salting the water not only flavors the pasta but also helps it cook evenly.

In a skillet over medium heat, add the extra virgin olive oil. Season the salmon pieces with paprika, garlic powder, salt, and pepper. Cook for about 5-6 minutes, until the salmon is browned but still tender.

Avoid overcrowding the pan to ensure each piece cooks evenly and gets that lovely crust.

In the same skillet, add minced garlic to the remaining olive oil. Sauté until fragrant, about 1 minute.

Stir in the tomato paste and heavy cream, mixing well. Then add in the grated Parmesan cheese and chopped basil until melted.

For more flavor, let the sauce simmer for a few minutes.

Gently add the cooked pasta to the sauce and stir to coat evenly. Fold in the salmon pieces carefully, trying not to break them.

Serve immediately while it’s hot; this dish is best enjoyed fresh.

Plates should be garnished with extra Parmesan cheese and a sprinkle of fresh parsley for a pop of color.

A drizzle of olive oil on top before serving adds a nice finishing touch.