The Recipe for Pasta with Salmon and Sun-Dried Tomatoes is a new addition to the first courses I’ve recently shared on the blog. I’ve tried different combinations with Greek feta: Pasta with Cherry Tomatoes and Taggiasca Olives or Pasta with Zucchini and Feta. For this recipe, I chose not to use Greek cheese but instead smoked salmon.
I absolutely love Pasta with Smoked Salmon, whether it’s simple with lemon juice, or it’s salmon and tomato without cream. Especially the classic Penne with Salmon and Vodka that were all the rage in the ’80s. You’ve probably already made Pasta with Salmon many times, but I’m sharing my recipe with sun-dried tomatoes in oil and Taggiasca olives anyway. An idea I’ve tried twice, first with Gaia, and then alone to take photos for the blog.
As suggested by Miss Gaia, I used a long pasta shape the first time I tried with orecchiette, but the result wasn’t perfect aesthetically. However, the taste convinced us both. I chose Trighetto ruvido, a more particular spaghetti, which I think is perfect for this recipe with salmon and sun-dried tomatoes.
Below you will find other recipes for pasta first courses I’ve already made with salmon. Each link is clickable and will take you to the recipe on the blog. Among the choices, there’s also pasta with cherry tomatoes and Taggiasca olives for those who don’t like combinations with smoked salmon. You can find this and all other recipes with salmon as the main ingredient collected in the special: recipes with salmon divided by categories! Appetizers, first courses, and main dishes hot or cold to enjoy all year round!
I also remind you that you can choose to become a follower of the Facebook fan page by clicking here or follow the Instagram profile of Le Ricette di Bea by clicking here. On both profiles, you will find the Recipe of the Day every morning, lots of food content, and much more! I look forward to seeing you!!!
By viewing the blog from a PC, you will find the subscription module to the News Letter service to receive an email with the latest published recipes to not miss them!!! Let’s move on to the list of ingredients and the recipe for Pasta with Smoked Salmon.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 351.27 (Kcal)
- Carbohydrates 40.76 (g) of which sugars 1.11 (g)
- Proteins 17.88 (g)
- Fat 12.97 (g) of which saturated 2.08 (g)of which unsaturated 8.00 (g)
- Fibers 4.95 (g)
- Sodium 1,746.87 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz pasta (in my case Trighetto)
- 3 oz smoked salmon
- 4 sun-dried tomatoes in oil
- 16 Taggiasca olives
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste marjoram (or parsley)
- Half coffee cup white wine
Tools
- 1 Knife
- 1 Chopping Board
- 1 Pan
- 1 Stove
- 1 Pot
- 1 Colander
Steps
The recipe is very simple and super fast to make. The first thing to do is to bring water to a boil and add salt. Take the sun-dried tomatoes in oil, drain them of excess oil and cut them into strips not too thin, placing them on a wooden chopping board.
Then take the non-stick pan (you can buy the same pans I use by clicking here) and pour in some extra virgin olive oil. Add the tomatoes to the pan and let them soften so they can release their flavor and color. Now for the Taggiasca olives. Drain them of their oil and add them to the pan with the sun-dried tomatoes.
The smoked salmon should be cut into strips not too thin. But keep it aside for a little longer. I’ll tell you when it’s time to add them to the rest of the ingredients.
Have you cooked the pasta? If not, do it immediately; you can put the pasta in the pot when you’ve added the Taggiasca olives. Keep in mind that the Trighetto I chose has a cooking time of 11 minutes; I boiled them for a maximum of 10 minutes so I can toss them in the pan with the rest of the ingredients and finish cooking.
So after draining the pasta, add it to the pan to toss it with the sun-dried tomatoes and olives. We’re ready for the smoked salmon. Add the salmon strips and toss the pasta. Sauté for a few moments and then serve the pasta to your family or guests.
This first course with smoked salmon, sun-dried tomatoes, and olives is dedicated to all those people who come home late from work and need to prepare lunch. To those who no longer know what pasta to serve since they’ve tried them all. I dedicate it to those jars of sun-dried tomatoes in oil that we buy and leave in the pantry hoping to make a new and tasty recipe. I dedicate it to the Taggiasca olives that I adore and am using for many recipes. I dedicate it to Gaia who patiently acted as a guinea pig the first time. I dedicate it to you who choose to follow me every day! Thank you!!!
Variations of the Pasta with Salmon and Sun-Dried Tomatoes Recipe:
The first two variations you can make to this recipe that come to mind are two: the sun-dried tomatoes in oil that you can replace with classic cherry tomatoes, datterini tomatoes, or other types of tomatoes you have available.
The second variation is the olives; you can choose green or black olives, both variants will be fine.
