Creamy pasta with smoked salmon and cherry tomatoes, without cream, quick to make and delicious. I love recipes with smoked salmon, it has always been my passion. Whether it’s a smoked salmon mousse, a cold pasta with zucchini and salmon or simple zucchini rolls with robiola and salmon, I really can’t say no to smoked salmon! A few days ago I found it on sale at the supermarket so I decided to stock up. With some packages I made Avocado toast with smoked salmon and country bread and a omelette roll with salmon and arugula, then I thought of making a quick summer pasta. For this delicious dish I decided to use a fresh pasta shape and, in particular, the trofie, whose texture I adore, but you can choose the shape you prefer. To make the pasta creamier and more delicate I added robiola, but you can replace it with cream, spreadable cheese, mascarpone or even use no cheese at all and simply toss with cooking water — after all, the fresh cherry tomato sauce is already quite creamy on its own.

But now let’s go to the kitchen and find out how to make pasta with smoked salmon and cherry tomatoes. Before we start, remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile. I forgot to say: if you try it, let me know!

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Difficulty: Very easy
Cost: Medium
Preparation time: 10 Minutes
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make creamy pasta with smoked salmon and cherry tomatoes

1.1 lb fresh pasta (or 12 oz dry)
21 oz cherry tomatoes
2 cloves garlic
to taste extra virgin olive oil
to taste parsley
7 oz smoked salmon
2 oz robiola (soft Italian cheese) (or spreadable fresh cheese – optional)
3.5 tbsp brandy (grappa or white wine)

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Preparation of creamy pasta with smoked salmon and cherry tomatoes

Put the water on to boil for the pasta and while you wait for it to boil, prepare the sauce.

To make the creamy pasta with smoked salmon and cherry tomatoes, heat a drizzle of oil and infuse it with the garlic, add the cherry tomatoes, salt them and let them soften. Once softened, take about two-thirds of them and place in a blender and blend until you get a smooth sauce.
Pour the blended sauce over the remaining tomatoes in the pan, sprinkle with a handful of parsley (I used dried), and set aside.
Heat another pan, add the smoked salmon in pieces and stir to warm and break it up. Pour in the brandy, grappa or wine, let it evaporate, turn off the heat and sprinkle with parsley.
Lift the pasta when still al dente with a skimmer and add it to the cherry tomato sauce, finish by tossing with some cooking water and the robiola (which you can omit if you don’t like creamy cheeses) and finally add the salmon.
Add a little more cooking water, let the sauce thicken as you finish cooking, then plate. Serve immediately.