Salmon in a Fresh Tomato Sauce

To say I love pasta is an understatement.  I love pasta, noodles, spaghetti...you name it.  Maybe it's because we grew up having it for dinner every Sunday and every Wednesday.  Any way, it's a love that remains with me.

However, that doesn't mean I enjoy having the same pasta dish over and over again.
We enjoy Cream sauces, Marinara sauces, Bolognese sauces, Garlic and EVOO sauces and Seafood sauces over our pastas. Some are thick and hearty and some are light and fresh.

Pasta sauce prepared quickly this way with fresh tomatoes allows the fantastic flavor of the salmon to come sneaking through the sauce with each bite.

 

                Salmon in a Fresh Tomato Sauce

                          Over Penne Pasta 

Ingredients

3/4 pound penne or other tube pasta

1/4 cup Joe and Son’s Milanese Gremolata  EVOO (divided)

1 pound skinless center-cut salmon fillet in one piece (rinsed and dried)

Salt and freshly ground pepper to taste

3-4 canned anchovies, chopped

2 garlic cloves, thinly sliced ( or more, if you love garlic)

1/2 teaspoon crushed red pepper

1 pint grape tomatoes

1/4 cup pitted kalamata olives, rinsed and coarsely chopped

1 tablespoon drained capers, rinsed and coarsely chopped

1/4 cup finely sliced basil leaves

 

 

In a large pot of salted boiling water, cook the pasta until it's barely al dente. Drain, reserving about 1 1/4 cups of the cooking water.

Meanwhile, in a large skillet, heat 2 tablespoons of the Milanese Gremolata EVOO. 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 the EVOO to the skillet along with the garlic, anchovies and crushed red pepper. Cook over low heat until the garlic is soft and lightly browned in spots, about 1-2 minutes.

 Add 1 cup of the reserved pasta cooking water to the skillet and bring to a boil, gently crushing the tomatoes. Add the cooked 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 too dry.

Stir in the basil, transfer the pasta to bowls and serve.

Serves 4.