Pasta with Salmon Puttanesca Sauce


Serves: 6-8

Ingredients:

1 pound orecchiete (little ears) or other medium pasta

1/4 cup plus 2 Tbsp Flying Olive Garlic, Gremolata, or a mild-medium Single Varietal Extra Virgin of Choice, divided, plus more for drizzling on finished pasta, if desired

½ tsp kosher salt, divided

½-¾ pound boneless, skinless salmon filet, cut into 1½ inch cubes

1 red onion, halved and sliced

2 cloves garlic, peeled and chopped

One (16-ounce) container cherry tomatoes, halved

1/2 cup dry white wine, such as pinot grigio

1½ cups mixed pitted olive and capers, olives halved, if large (I used Castelvetrano and Kalamata olives, plus about 1-2 Tbsp capers, but your choice)

2 tsp fresh oregano leaves, chopped

3/4 cup Italian parsley leaves, chopped, plus a few for garnishing, if desired

1 cup freshly grated Parmigiano-Reggiano cheese

Directions:

Bring a large pot of salted water to a boil. Add the pasta to the water and cook for 2 minutes less than directed, about 7 minutes. Drain well. Reserve 1/2 cup of pasta water.

Meanwhile, heat a large skillet over medium-high heat. When the oil begins to shimmer, add 2 Tbsp of Flying Olive EVOO of Choice to the pan. Season the salmon cubes evenly with 1/4 tsp of salt and add to the hot pan.

Cook, without moving, for 2-3 minutes or until the salmon is golden brown on the first side. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and season with the remaining 1/4 tsp salt. Cook the tomatoes, stirring often, for another 3 minutes or until they begin to wrinkle and soften. Reduce the heat to medium and deglaze with the white wine, scraping up the browned bits. Simmer for 2 minutes to reduce the liquid slightly, as needed. Add the olives, oregano, and parsley. Gently stir to combine.

Add the pasta to the sauce and sprinkle with the Parmigiano before mixing. Toss well to coat. Add 1/4 cup of pasta water and the remaining 1/4 cup of Flying Olive EVOO. Toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese, Flying Olive EVOO drizzled on top, or parsley for garnish, if desired.

Inspired by a recipe by Giada De Laurentiis

Submitted by Barb and Chuck L.