I love this recipe because it is a much lighter and fresher version of puttanesca but no less flavorful!
Technique tip: Pasta water and olive oil is key here to making a velvety sauce that coats and clings to the pasta.
Swap option: Jarred tuna in olive oil would also work instead of the fresh salmon.
- 1 pound campanelle pasta
- 1/4 cup plus 2 tablespoons olive oil, divided
- 1/2 teaspoon kosher salt, divided
- 1/2 pound boneless, skinless salmon filet, cut into 1½ inch cubes
- 1 red onion, halved and sliced
- 2 cloves garlic, peeled and chopped
- One 16-ounce container cherry tomatoes, halved
- 1/2 cup dry white wine, such as pinot grigio
- 1½ cups mixed pitted olive, halved if large
- 2 teaspoons fresh oregano leaves, chopped
- 3/4 cup Italian parsley leaves, chopped
- 1 cup freshly grated Parmigiano-Reggiano
- Olive oil, to drizzle
1. Bring a large pot of water to boil. Salt it heavily. Add the pasta to the water and cook for 2 minutes less than directed, about 5 minutes. Drain well reserving 1/2 cup of pasta water.
2. Meanwhile, heat a large skillet over medium high heat. Add 2 tablespoons of olive oil to the pan. Season the salmon evenly with 1/4 teaspoon salt and add to the hot pan. Cook, undisturbed for 2-3 minutes or until golden brown on the first side. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and season with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often for another 3 minutes or until beginning to soften. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, oregano and parsley. Stir to combine.
3. Add the pasta to the sauce and sprinkle the bare pasta with the Parmigiano. Toss well to coat. Add 1/4 cup of pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.