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.
Slideshow:Fast Weekday Pasta
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)
How to Make It
In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water.
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.
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.
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Review Body: What's not to love in this dish and I've even modified it to use stellar canned salmon when acceptable fresh fish is not available. YUM!
Date Published: 2017-02-14
Author Name: Kyle Rogers
Review Body: Sooooo intensely flavorful. Wow. This is a brilliant savory combination of flavors that effortlessly coat the pasta. The salmon is unexpected and welcome protein creating a delicious main course.