Orecchiette with Salmon, Arugula and Artichokes

The great thing about this tasty pasta is that by combining marinated artichokes, olives and capers, you develop a dressing-like combination to flavor the dish.

  • Total Time:
  • Servings: 4

Ingredients

  • 8 ounces orecchiette
  • 1/4 cup extra-virgin olive oil
  • 1 large garlic clove, minced
  • 5 ounces baby arugula
  • 1/2 cup drained marinated artichokes, quartered
  • 1/4 cup pitted Sicilian green olives, chopped
  • 2 tablespoons drained capers
  • 3/4 pound roast salmon, flaked (2 loose cups)
  • Salt

How to make this recipe

  1. In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water.

  2. In a large skillet, heat the olive oil. Add the garlic and cook over high heat until fragrant, about 30 seconds. Add the pasta and 1/4 cup of the cooking water and cook, stirring, for 2 minutes. Add the arugula, artichokes, olives, capers and the remaining 1/4 cup of cooking water and simmer, stirring, until the pasta is coated in a creamy sauce, about 1 minute. Stir in the salmon and cook just until heated through. Season lightly with salt and serve.

Suggested Pairing

A pasta with so many green-vegetable flavors requires a wine with bright acidity. A citrusy Grüner Veltliner acts like a nice spritz of lemon.

Contributed By Photo © Chris Court Published December 2012

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501595 recipes/orecchiette-salmon-arugula-and-artichokes 2013-12-06T23:39:36+00:00 Grace Parisi italian|pasta-and-noodles|4|fast|healthy|weeknight-dinner december-2012 recipes,orecchiette-salmon-arugula-and-artichokes 501595

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