Penne With Salmon Puttanesca

Recipe by Vino Girl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot of salted boiling water, cook the pasta until it’s barely al dente.
  • Drain, reserving 1 1/4 cups of the cooking water.
  • Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil.
  • Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes.
  • Transfer the salmon to a plate and pour off the oil in the skillet.
  • Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper.
  • Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds.
  • Add the tomatoes and cook until just softened, 2 to 3 minutes.
  • Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes.
  • Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes.
  • Add the salmon to the skillet and break it up into chunks.
  • Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry.
  • Stir in the basil, transfer the pasta to bowls and serve.
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