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This Penne al Salmone is my go-to summer pasta when I want something bright and light but still feel like I am treating myself to a restaurant meal at home. It is bursting with tender salmon, juicy cherry tomatoes, fresh herbs, and a pop of zesty lemon that transforms simple ingredients into an elegant feast with hardly any effort.
I first tried this after a trip to Northern Italy and it has become a staple any time cherry tomatoes and fresh salmon are in season. Every time I serve it, friends ask for the recipe and are surprised by how easy it is.
Ingredients
- Penne pasta: this tubular shape hugs the sauce and provides a perfect texture choose a good quality dried brand for the best bite
- Fresh salmon: boneless skinless fillets work best wild caught gives the richest flavor and texture
- Cherry tomatoes: choose ripe and sweet ones for maximum juiciness and color
- Lemon: pick a heavy lemon for lots of juice and thin zest use fresh for bright tang
- Fresh basil: look for lush leaves without dark spots for the most aromatic punch
- Olive oil and butter: the combination makes a silky base always use extra virgin olive oil for depth
- Shallot or onion: go for firm and glossy ones for sweetness without harshness
- Fresh garlic: buy plump cloves and avoid any with green shoots for the best aroma
- White wine: optional but helps to deglaze the pan and add complexity use something dry but not overpowering
- Fresh thyme: use only tender sprigs for gentle earthiness
- Salt and black pepper: seasoning matters use sea salt and freshly cracked pepper
Step-by-Step Instructions
- Cook the Pasta:
- Boil a large pot of salted water and add the penne cooking just until al dente about ten minutes This step is key because perfectly cooked pasta has the best texture Save about a cup of the cooking water before draining
- Build the Flavor Base:
- Heat olive oil and a knob of butter in a skillet over medium heat Once melted, sauté minced garlic and finely chopped shallot until they smell sweet and are translucent about two to three minutes This gentle cooking unlocks their flavor and softens their edge
- Burst the Tomatoes:
- Add cherry tomatoes to the skillet Cook for three to four minutes stirring so they soften and begin to burst Release their juices for a naturally sweet sauce Pour in a splash of white wine and let it bubble to lift all the pan flavors and give a little lift
- Cook the Salmon:
- Dice salmon into bite-sized cubes Add it to the pan cooking just until opaque and barely cooked through about three to four minutes Season with thyme salt and black pepper Gentle heat keeps the salmon tender not dry
- Brighten the Sauce:
- Grate zest and squeeze juice from half a lemon into the skillet Stir well so citrus runs through the sauce If the mixture looks thick add a splash of reserved pasta water for the silkiest consistency
- Combine and Toss:
- Add drained penne to the skillet Toss so every piece is coated Warm everything together for about a minute This lets the pasta soak in the sauce and flavors marry
- Finish and Serve:
- Plate up right away Garnish generously with torn basil leaves and if you want grated Parmesan Add another squeeze of lemon for fresh zing and bright aroma
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Every time I cook with fresh basil from my windowsill garden the fragrance instantly takes me back to warm evenings in Italy My family now insists on extra basil every time and we usually finish with laughter and seconds all around
Storage Tips
Store cooled leftovers in an airtight container in the fridge for up to two days Reheat gently in a pan with a splash of water to bring everything back together without drying out the salmon Freezing is fine but remember the pasta will soften a little after thawing
Ingredient Substitutions
If you do not have fresh salmon smoked salmon makes a wonderful substitute just add near the end so it does not overcook No cherry tomatoes Use diced Roma or grape tomatoes instead Shallot can be swapped for regular onion You can skip wine and use a splash of stock or simply a squeeze more lemon juice for extra brightness
Serving Suggestions
Serve your Penne al Salmone with a crisp glass of Pinot Grigio or a lemony sparkling water for the ultimate summer feel A peppery arugula salad on the side keeps things fresh and balances richness Sprinkle extra fresh herbs and a touch of Parmesan for a fancy finish
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A Bit of History
This dish reflects the Northern Italian love for pasta and seafood blending modern freshness with classic flavors Originally popular where fresh fish is abundant it shines because good ingredients are treated simply and allowed to shine A reliable favorite for both family tables and dinner parties
Common Recipe Questions
- → What makes Penne al Salmone special?
It's the blend of silky salmon, sweet cherry tomatoes, and zesty lemon—all tied together with fragrant basil. The combination of fresh and vibrant ingredients creates a dish that's both light and satisfying, perfect for warm evenings or quick gatherings.
- → Can I use smoked salmon instead of fresh?
Yes, smoked salmon adds a smoky depth. Add it at the end of cooking to preserve its texture and flavor. This shortcut brings extra aroma and makes the preparation even quicker.
- → How long does it take to make?
Pasta cooks in about 10 minutes, and the sauce comes together in 5–7 minutes. Altogether, the entire process takes less than 20 minutes from start to finish.
- → What wine pairs well?
Light, crisp white wines such as Pinot Grigio or Sauvignon Blanc pair beautifully. Their acidity complements the citrus and balances the richness of the salmon.
- → What ingredients give Penne al Salmone its bright flavor?
Freshly chopped basil, lemon zest and juice, and juicy cherry tomatoes lift the flavor, keeping the dish lively and aromatic. These elements work alongside the salmon for a harmonious, summery profile.