Salmon Tomato Pasta (No Cream)
User Reviews
4.9
240 reviews
Excellent
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
Italian
Salmon Tomato Pasta (No Cream)
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This pasta dish features tender salmon sautéed with garlic, chili, olives, and capers in a lightly spiced tomato and white wine sauce. The sauce quickly simmers to meld flavors, then coats al dente tagliatelle for a balanced seafood pasta without any cream.
Description
Salmon Tomato Pasta (No Cream) combines pan-seared diced salmon with aromatic chili and garlic, enhanced by briny olives and capers. White wine is added and briefly reduces, releasing flavor and deglazing the pan before fresh diced tomatoes and basil simmer to form the sauce.
The tagliatelle, cooked to a firm but tender texture, joins the sauce to absorb these savory, tangy flavors during a final toss. The absence of cream keeps the dish lighter while preserving a rich, herbaceous finish.
This dish is suitable for a quick dinner with a slight kick from chili and a pleasant balance of acidity and seafood that pairs well with a crisp white wine.
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Ingredients
- 120 g salmon filet
- 100 g tagliatelle
- 1 garlic
- 1/2 Chili pepper
- 40 g olive
- 20 g capers
- 50 ml white wine
- 200 g diced tomatoes
- 30 ml olive oil
- 6 basil leaves
Instructions
- Bring a pot of salted water to boil, add the pasta, and cook until al dente.
- Slice the chili peppers with the garlic and sauté in a drizzle of olive oil in a hot pan over a medium-high heat to release their fragrance. Dice the salmon and add to the pan along with the olives and capers.
- Sauté for a few minutes, then pour in the white wine. Don't be alarmed if the food flambés; the flames will quickly die down. Finally, add the tomatoes and chopped basil and let it simmer.
- Once the pasta is ready, remove from the water using tongs and add it directly to the salmon sauce in the pan. Cook for another 2-3 minutes over a high heat.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
240 reviews
Excellent
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