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Photo Credit: Elizabeth Newman

Campanelle with Fresh Puttanesca Sauce

I love this recipe, because it is a much lighter and fresher version of puttanesca but no less flavorful!

Campanelle with Fresh Puttanesca Sauce



Prep Time

10 minutes

Cook Time

15 minutes




Giada De Laurentiis

Image of Campanelle with Fresh Puttanesca Sauce


  • 1 pound campanelle pasta
  • 1/4 cup plus 2 tablespoons olive oil (divided)
  • 1/2 teaspoon kosher salt (divided)
  • 1/2 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 (halved if large)
  • 2 teaspoons fresh oregano leaves (chopped)
  • 3/4 cup Italian parsley leaves (chopped)
  • 1 cup freshly grated Parmigiano-Reggiano
  • Olive oil (to drizzle)


  1. Bring a large pot of water to boil. Salt it heavily. Add the pasta to the water and cook for 2 minutes less than directed, about 5 minutes. Drain well reserving 1/2 cup of pasta water.
  2. Meanwhile, heat a large skillet over medium high heat. Add 2 tablespoons of olive oil to the pan. Season the salmon evenly with 1/4 teaspoon salt and add to the hot pan. Cook, undisturbed for 2-3 minutes or until 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 teaspoon salt. Cook the tomatoes, stirring often for another 3 minutes or until beginning to soften. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, oregano and parsley. Stir to combine.
  3. Add the pasta to the sauce and sprinkle the bare pasta with the Parmigiano. Toss well to coat. Add 1/4 cup of pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
66 grams
20 grams
28 grams
Saturated Fat
7 grams
17 milligrams
642 milligrams
5 grams
5 grams
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10 reviews & comments

  • Author's avatar image
    Cyndy Wong

    You add the onions and garlic after the 1st side is browned then you gently stir/toss them in the pan together. The salmon will fully cook during the ingredient additions. The wine will deglaze your pan and bring up the delicious bits of salmon that may have stuck from the browning.

  • Author's avatar image
    Cyndy Wong

    I made this last night, but did a substitution. Used about 1/3 cup of capers instead of the olives (family doesn’t like olives very much) and kept everything else the same. It was delicious! Easy prep and it comes together quickly. My family said to keep the recipe and make it again!

  • Author's avatar image
    Pat Cushner

    I can’t wait to try it! Sounds delicious ?

  • Author's avatar image
    Teresa Cook

    I cannot wait to try!!! Not a wine lover, probably use stock for deglazing pan!!

  • Author's avatar image
    Susie Suter

    This sounds wonderful!! Do I turn the salmon to brown on 2nd side??

  • Author's avatar image
    Jeff Tomas

    Looks like another great summer recipe. Cant wait to make it.

  • Author's avatar image
    Neil Bradley

    I'm looking for more ways to eat seafood and this looks amazing, can't wait to make it!

  • Author's avatar image
    Al Fabiano

    This looks great, we’re going to try it over the weekend !

  • Author's avatar image
    Eddie Boothman

    Sounds delicious! I can't wait to make it!

  • Author's avatar image
    Lisa Butera

    I’m always looking for new healthy, easy recipes!

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