Penne Con Salmone Recipe
By the wlr team
Perfect for a healthy family meal, this penne con salmone recipe is quick and easy to make. Serve with a side of fresh salad and a chilled glass of white wine if you feel like a treat, only if you have the calories spare though!
- Recipe makes: 4 servings
- Prep time:
- Cook time: 10 mins
- Calories: 663
- 2 garlic cloves
- 3 tsp capers
- 50g fresh basil
- 10 kalamata olives
- 4 salmon steaks
- 335g rigatoni pasta
- 4 tbsp extra virgin olive oil
- ½ tsp dried chilli flakes
- 20 cherry tomatoes
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- Peel and slice the garlic, drain and rinse the capers, shred the basil leaves & chop the olives.
- Season the salmon with salt and pepper.
- Bring a large pan of salted water to the boil and cook the pasta until slightly short of ‘al dente’ – you will finish cooking it at the end.
- Drain and reserve 1¼ cups (10 fl oz/300ml) of the cooking water. Set the pasta to one side.
- In a large pan or skillet, heat 2 Tbsp of the olive oil and then add the salmon to brown it on both sides for about 6 minutes, but do not cook it through.
- Transfer to a plate and pour off the remaining oil.
- Add the remaining 2 tablespoons of oil to the pan and along with the garlic and chilli flakes.
- Cook over a moderate heat for 30 seconds until the garlic is lightly browned.
- Add the tomatoes and cook for 2-3 minutes until softened.
- Add 1 cup (8fl oz/240ml) of the pasta cooking water and bring it to the boil, gently pulping the tomatoes as it does so.
- Add the pasta, olives and capers and cook over a moderate heat for about 2 minutes until the liquid starts to become absorbed.
- Add the salmon to the pan and break into chunks.
- Stir until cooked and the pasta is ‘al dente’ and if the sauce becomes dry add a little more water.
- Stir in the basil.
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