The Pasta with Salmon and Sun-Dried Tomatoes Recipe adds to the first courses I’ve recently proposed on the blog. I’ve tried various combinations with Greek feta: Pasta with Cherry Tomatoes and Taggiasca Olives or Pasta with Zucchini and Feta. For this recipe, I preferred not to use Greek cheese but smoked salmon.
I absolutely love Pasta with Smoked Salmon, whether it’s simple with lemon juice or salmon and tomato without cream. Especially the classic Penne with Salmon and Vodka that were all the rage in the ’80s. You have probably already prepared Pasta with Salmon numerous times, but I still suggest my recipe with oil-packed sun-dried tomatoes and Taggiasca olives. I’ve tried this combination twice already, first with Gaia, and the second time alone to take photos for the blog.
As suggested by Miss Gaia, I used a long pasta shape. The first time I tried orecchiette, but the result wasn’t perfect aesthetically. However, the taste convinced both of us. I chose the Trighetto rough, a very particular spaghetti that I believe is perfect for this recipe with salmon and sun-dried tomatoes.
Below you will find more easy and delicious pasta recipes that I have already made with salmon, and each link is clickable and will take you to the recipe on the blog. Among the choices, there’s also pasta with Pachino cherry tomatoes and Taggiasca olives for those who do not like combinations with smoked salmon.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 servings
- 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 oil-packed sun-dried tomatoes
- 16 Taggiasca olives
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste marjoram (or parsley)
- Half espresso cup white wine
Tools
- 1 Knife
- 1 Cutting Board
- 1 Pan
- 1 Stove
- 1 Pot
- 1 Colander
Steps
The recipe is very simple and super quick to make. The first thing to do is to bring some water to a boil, to which we will add salt. Take the oil-packed sun-dried tomatoes, drain the excess oil, and cut them into not-too-thin strips, placing them on a wooden cutting board.
Then take the non-stick pan (you can buy the same pans I use by clicking here) and pour extra virgin olive oil into it. Add the tomatoes to the pan and let them soften so they can release their flavor and color. Now the Taggiasca olives. Drain them from their oil and add them to the pan with the sun-dried tomatoes.
The smoked salmon should be cut into not-too-thin strips. Keep it aside for a little while. I’ll tell you when it’s time to add it to the rest of the ingredients.
Did you boil the pasta? If not, do it now; you can add the pasta to the pot when you add the Taggiasca olives. Consider that the Trighetto I chose has an 11-minute cooking time; I cooked them for a maximum of 10 minutes to finish cooking them in the pan with the rest of the ingredients.
After draining the pasta, add it to the pan to toss it with the sun-dried tomatoes and olives. We are 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 who come home late from work and need to prepare lunch. To those who don’t know what pasta to serve anymore because they’ve tried them all. I dedicate it to those jars of oil-packed sun-dried tomatoes 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 that come to mind are two: the oil-packed sun-dried tomatoes, which you can replace with classic Pachino cherry tomatoes, datterini cherry tomatoes, or any other type of tomato at your disposal.
The second variation is the olives; you can choose green olives or black olives; both variants will work perfectly.
