Penne with Salmon Puttanesca
Dive into a dish where vibrant Mediterranean flavors meet indulgent seafood with this Penne with Salmon Puttanesca recipe. Perfectly al dente penne pasta is tossed in a bold, tangy tomato-based sauce infused with briny capers, salty anchovies, and rich kalamata olives. Flaky, golden-seared salmon adds a luxurious touch, while a hint of crushed red pepper brings just the right amount of heat. Finished with a squeeze of fresh lemon juice and a sprinkle of parsley, this quick 40-minute dinner is as satisfying as it is easy to make. Ideal for pasta lovers seeking a healthy twist, this dish is sure to become a weekly favorite in your kitchen!
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Ingredients
- 400 grams penne pasta
- 300 grams salmon fillet (skinless)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 4 anchovy fillets
- 2 tablespoons capers, rinsed and drained
- 100 grams kalamata olives, pitted and halved
- 0.5 teaspoon crushed red pepper flakes
- 400 grams canned diced tomatoes (with juice)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Step 2
While the pasta is cooking, heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Season the salmon fillet with salt and black pepper, then sear for 3-4 minutes on each side until golden and cooked through. Remove the salmon from the skillet and set aside to cool slightly. Use a fork to flake it into bite-sized pieces.
Step 3
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic and anchovy fillets over medium heat for 1-2 minutes, mashing the anchovies with the back of a spoon until they dissolve.
Step 4
Add the capers, kalamata olives, and crushed red pepper flakes to the skillet. Cook for another minute, stirring to combine.
Step 5
Pour the canned diced tomatoes (with their juice) into the skillet. Stir well and let the sauce simmer for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 6
Stir in the cooked penne pasta and reserved pasta water (start with 1/4 cup and add more as needed to reach your desired sauce consistency). Gently toss until the pasta is evenly coated with the sauce.
Step 7
Fold in the flaked salmon, lemon juice, and half of the chopped parsley. Cook for another 1-2 minutes to warm the salmon through.
Step 8
Serve the pasta hot, garnished with the remaining parsley and an extra drizzle of olive oil, if desired.
Nutrition Facts
| Serving size | (1415.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2834.2 |
| Total Fat 104.9g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 223.1mg | 0% |
| Sodium 7798.0mg | 0% |
| Total Carbohydrate 317.4g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 8.5g | |
| Protein 155.4g | 0% |
| Vitamin D 1430.4IU | 0% |
| Calcium 463.2mg | 0% |
| Iron 28.3mg | 0% |
| Potassium 2985.5mg | 0% |
Source of Calories