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