Spaghettoni with salmon and arugula (no cream) are the classic hot first course that, however, is prepared in just the minutes the pasta is cooking and is very, very tasty!
The slightly bitter taste of ARUGULA pairs wonderfully with the more enveloping and sweet flavour of SALMON and a drizzle of good oil is enough to have a superb and very appetizing dressing!
It’s summer and today in Bologna, after leaving the car parked for about a couple of hours, the temperature inside the car was about 111°F, an insane, almost unbearable thing and so…. long live this “hot” pasta but perfect for staying in the kitchen for just 10 minutes and no more!
We can also make this dressing with salmon fillets, perhaps leftover from a seafood main course such as this breaded, herb-crusted salmon, although the flavour will be much more delicate!
If you want a creamier and certainly more caloric dressing add a small carton of cooking cream and toss everything together as soon as the pasta is drained.
This salmon and arugula dressing is also suitable for short pasta shapes such as maccheroncini, gramigna and others: as always the final choice is yours!
For cold first courses I suggest this collection of typically summer recipes:
COLLECTION OF SUMMER COLD FIRST-COURSE RECIPES
SPAGHETTONI WITH SALMON AND ARUGULA
The cuisine of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 oz spaghettoni (thick spaghetti) (large squares)
- 2 oz smoked salmon
- 1 1/2 bunch arugula
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Preparation of the Recipe Spaghettoni with Salmon and Arugula
For this very easy and very quick recipe I immediately put a saucepan on the heat to cook the SPAGHETTONI and move on to prepare the salmon and arugula.
I wash and pat the arugula dry with kitchen paper, tearing it into pieces simply with my fingers.
I then slice the SMOKED SALMON into strips or not-too-small pieces and I already season it with a little oil and a pinch of salt and pepper.
I cook the pasta for the time indicated on the package and when draining it I reserve a small amount of the pasta cooking water (about 1/4 cup) to use for tossing the spaghetti.
I place the seasoned smoked salmon in a cold pan together with the ARUGULA; I add the pasta, adding the reserved cooking water little by little to bind and toss everything together, adding a little more oil if necessary.
I adjust salt and pepper and serve the spaghettoni with salmon and arugula, an easy and very, very tasty dish!
As I said at the beginning, if you want a richer dressing add a little cream, robiola cheese or mascarpone!
Enjoy your meal!
Annalisa
