Linguine Puttanesca with Salmon
cup/4oz. roughly chopped onion
Tbsp./ ½ oz. finely chopped garlic
15 oz. can plum tomatoes
Tbsp./½ oz. capers
Tbsp./¾ oz./~ 5 ea. roughly chopped black olives
such as Kalamata
cup/¼ oz. shredded basil
4 oz. center-cut salmon fillets
Heat a medium saucepan over medium-high heat. Add 2 tsp. of the vegetable oil and sauté the onion until softened and starting to brown (about 3 minutes).
Add the garlic and cook until aromatic (about 30 seconds). Add the tomatoes, capers and olives. Reduce heat to a simmer.
Cook until the sauce is slightly thickened (about 10 minutes). Stir in the basil.
While the sauce is cooking, bring a large pot of salted water to a boil. Cook the linguine according to package directions. Drain and reserve.
Heat a grill pan over medium-high heat. Coat the salmon with the remaining oil. Season with salt and pepper.
Grill the salmon until nicely charred on one side (about 3 minutes). Turn the fillets and do the same on the other side.
Toss the pasta with the sauce. Divide between 4 bowls. Top each with a piece of salmon.
An exclusive SharethePasta.org recipe.
National Pasta Association Recipe