Active Time
Total Time
25 MIN
Serves : 4
© Chris Court

How to Make It

Step 1    

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

Step 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.

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Aggregate Rating value: 4

Review Count: 2720

Worst Rating: 0

Best Rating: 5

Author Name: J.B. Bulharowski

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!

Review Rating:

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.

Review Rating: 5

Date Published: 2017-02-09