Penne with Salmon Puttanesca
Dive into a dish where vibrant Mediterranean flavors meet indulgent seafood with this Penne with Salmon Puttanesca recipe. Perfectly al dente penne pasta is tossed in a bold, tangy tomato-based sauce infused with briny capers, salty anchovies, and rich kalamata olives. Flaky, golden-seared salmon adds a luxurious touch, while a hint of crushed red pepper brings just the right amount of heat. Finished with a squeeze of fresh lemon juice and a sprinkle of parsley, this quick 40-minute dinner is as satisfying as it is easy to make. Ideal for pasta lovers seeking a healthy twist, this dish is sure to become a weekly favorite in your kitchen!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 300 grams salmon fillet (skinless)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 4 anchovy fillets
- 2 tablespoons capers, rinsed and drained
- 100 grams kalamata olives, pitted and halved
- 0.5 teaspoon crushed red pepper flakes
- 400 grams canned diced tomatoes (with juice)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, bring salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Season the salmon fillet with salt and black pepper, then sear for 3-4 minutes on each side until golden and cooked through. Remove the salmon from the skillet and set aside to cool slightly. Use a fork to flake it into bite-sized pieces.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic and anchovy fillets over medium heat for 1-2 minutes, mashing the anchovies with the back of a spoon until they dissolve.
Add the capers, kalamata olives, and crushed red pepper flakes to the skillet. Cook for another minute, stirring to combine.
Pour the canned diced tomatoes (with their juice) into the skillet. Stir well and let the sauce simmer for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Stir in the cooked penne pasta and reserved pasta water (start with 1/4 cup and add more as needed to reach your desired sauce consistency). Gently toss until the pasta is evenly coated with the sauce.
Fold in the flaked salmon, lemon juice, and half of the chopped parsley. Cook for another 1-2 minutes to warm the salmon through.
Serve the pasta hot, garnished with the remaining parsley and an extra drizzle of olive oil, if desired.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2025 mg | 88% | |
| Total Carbohydrate | 37.2 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.8 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 127 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 630 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
