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penne rigate extra-virgin olive oil center salt garlic red pepper grape tomatoes kalamata olive capers basil
Viewed: 36 - Published at: 8 years agoIngredients
- 3/4 lb penne rigate or 3/4 lb other ridged tubular pasta
- 1/4 cup extra virgin olive oil
- 1 lb skinless center-cut salmon fillet
- salt & freshly ground black pepper
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 1 pint grape tomatoes
- 1/4 cup kalamata olive, pitted and coarsely chopped
- 1 tablespoon drained capers, rinsed and coarsely chopped
- 1/4 cup finely shredded basil leaves
Method
- In a large pot of salted boiling water, cook the pasta until it's barely al dente.
- Drain, reserving 1 1/4 cups of the cooking water.
- Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil.
- Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes.
- Transfer the salmon to a plate and pour off the oil in the skillet.
- Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper.
- Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds.
- Add the tomatoes and cook until just softened, 2 to 3 minutes.
- Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes.
- Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes.
- Add the salmon to the skillet and break it up into chunks.
- Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry.
- Stir in the basil, transfer the pasta to bowls and serve.
