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Penne With Salmon Puttanesca: A Taste of the Mediterranean

I still remember the first time I tasted something resembling this vibrant dish. It was in a tiny trattoria tucked away on a cobblestone street in Rome. The salty air, the clatter of dishes, and the robust flavors of the sauce – it all felt so utterly authentic. While this isn’t a carbon copy of that Roman masterpiece, it captures the same spirit: simple, fresh ingredients transformed into something deeply satisfying. The combination of briny olives, pungent garlic, sweet tomatoes, and flaky salmon is truly irresistible.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Dietary Type: Pescatarian

Ingredients

¾ lb penne rigate (or other ridged tubular pasta)
¼ cup extra virgin olive oil
1 lb skinless center-cut salmon fillet
Salt and freshly ground black pepper
2 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
1 pint grape tomatoes
¼ cup kalamata olives, pitted and coarsely chopped
1 tablespoon drained capers, rinsed and coarsely chopped
¼ cup finely shredded basil leaves

Equipment Needed

Large pot
Very large skillet
Plate

Instructions

In a large pot of salted boiling water, cook the pasta until it’s barely al dente. Remember, it will continue to cook slightly in the sauce. Undercooking it slightly is key to avoiding mushy pasta.
Drain the pasta, reserving 1 1/4 cups of the cooking water. That starchy water is liquid gold, so don’t skip this step! It will help create a beautiful, emulsified sauce.
Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Make sure the skillet is large enough to accommodate the pasta and the sauce later on.
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. The internal temperature doesn’t need to be perfect, as it will finish cooking in the sauce. Aim for about 125°F (52°C).
Transfer the salmon to a plate and pour off the oil in the skillet. Discarding the oil prevents the sauce from becoming too greasy.
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. Be careful not to burn the garlic, as it will turn bitter.
Add the tomatoes and cook until just softened, 2 to 3 minutes. You want them to release some of their juices, but they should still hold their shape.
Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes with the back of a spoon. This will help release their flavor and create a thicker sauce.
Add the pasta, olives, and capers, and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes. The pasta will absorb some of the sauce and become more flavorful.
Add the salmon to the skillet and break it up into chunks using a fork or spoon. Be gentle, as you don’t want to completely shred it.
Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes. If the sauce becomes too dry, add more of the pasta cooking water.
Stir in the basil, transfer the pasta to bowls, and serve immediately. The fresh basil adds a bright, aromatic finish to the dish.

Expert Tips & Tricks

Don’t overcook the salmon: It will dry out and become less flavorful.
Taste and adjust the seasoning: Add more salt, pepper, or red pepper flakes as needed. The saltiness of the olives and capers can vary.
For a richer flavor, add a splash of dry white wine to the skillet after cooking the garlic. Let it reduce for a minute before adding the tomatoes.
If you are short on time, use canned diced tomatoes instead of grape tomatoes. Just be sure to drain them well before adding them to the skillet.
To add more depth to the sauce, add a teaspoon of anchovy paste along with the garlic and red pepper flakes. It will melt into the sauce and provide a subtle umami flavor.

Serving & Storage Suggestions

Serve the Penne with Salmon Puttanesca immediately after cooking for the best flavor and texture. Garnish with extra fresh basil, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese (if not keeping it dairy-free).

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth if needed to prevent the pasta from drying out. It is not recommended to freeze this dish, as the texture of the salmon and pasta may be compromised.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	598.1 kcal	N/A
Calories from Fat	179 g	30%
Total Fat	19.9 g	30%
Saturated Fat	2.9 g	14%
Cholesterol	59.1 mg	19%
Sodium	224.9 mg	9%
Total Carbohydrate	68.7 g	22%
Dietary Fiber	4.2 g	16%
Sugars	1.6 g	6%
Protein	34.8 g	69%

Variations & Substitutions

Gluten-Free: Use gluten-free penne pasta.
Vegetarian: Substitute the salmon with grilled eggplant or zucchini.
Spicier: Increase the amount of crushed red pepper flakes.
Other Fish: Substitute the salmon with tuna, swordfish, or cod. Adjust the cooking time accordingly.
Different Olives: Use different varieties of olives, such as green olives or Cerignola olives.
Herb Variations: Add other fresh herbs like oregano or parsley.

FAQs (Frequently Asked Questions)

Q: Can I use dried basil instead of fresh basil?
A: Fresh basil provides a much brighter and more aromatic flavor. If you must use dried basil, use about 1 teaspoon and add it to the skillet along with the tomatoes.

Q: Can I make this dish ahead of time?
A: While the dish is best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta and salmon just before serving.

Q: What kind of salmon is best for this recipe?
A: Center-cut salmon fillet is ideal because it’s thicker and cooks more evenly. Look for wild-caught salmon for a richer flavor.

Q: Can I use other types of tomatoes?
A: Yes, you can use cherry tomatoes, diced tomatoes, or even crushed tomatoes. Adjust the cooking time accordingly.

Q: Is it important to reserve the pasta water?
A: Yes! The starchy pasta water helps to create a silky, emulsified sauce that clings to the pasta. It’s a key ingredient for a delicious dish.

Final Thoughts

This Penne with Salmon Puttanesca is a celebration of simple, flavorful ingredients. It’s a dish that’s perfect for a weeknight dinner, yet elegant enough to serve to guests. Don’t be afraid to experiment with different variations and make it your own. Gather your ingredients, put on some music, and transport yourself to the sunny shores of the Mediterranean. I encourage you to try this recipe, and I’m confident that it will become a new favorite in your kitchen. And, of course, please share your feedback and any creative twists you add to the recipe – I’m always eager to hear about your culinary adventures!

Penne With Salmon Puttanesca Recipe