Penne al Salmone Cherry Tomato (Print-Friendly Version)

Silky salmon, tomatoes, lemon, and basil create a vibrant, satisfying pasta ideal for easy summer dining.

# What You'll Need:

→ Pasta

01 - 320 g penne pasta

→ Seafood

02 - 250 g fresh salmon, skinless and boneless, diced into bite-sized pieces

→ Vegetables

03 - 180 g cherry tomatoes, halved
04 - 1 small shallot or 1/2 small onion, finely chopped
05 - 2 cloves garlic, finely minced

→ Fats & Oils

06 - 2 tablespoons extra-virgin olive oil
07 - 15 g unsalted butter

→ Liquids

08 - 60 ml dry white wine

→ Herbs & Seasoning

09 - 1/2 teaspoon dried thyme
10 - Handful fresh basil leaves, torn
11 - Salt, to taste
12 - Freshly ground black pepper, to taste

→ Acids

13 - 1/2 lemon, zested and juiced

→ Optional Garnishes

14 - Grated Parmesan cheese, for serving

# How to Make It:

01 - Bring a large pot of salted water to a rolling boil. Cook the penne until al dente according to package instructions. Reserve 120 ml pasta cooking water, drain, and set aside.
02 - While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and chopped shallot (or onion). Sauté for 2–3 minutes until fragrant and translucent.
03 - Add cherry tomatoes to the skillet. Cook for 3–4 minutes, stirring gently, until they soften and begin to release their juices.
04 - Pour in the white wine and simmer for 1–2 minutes, allowing it to reduce slightly and incorporate with the vegetable juices.
05 - Add the diced salmon to the skillet. Cook gently for 3–4 minutes until just opaque. Season with dried thyme, salt, and freshly cracked black pepper.
06 - Zest and juice half a lemon directly into the skillet. Stir to combine and allow the flavors to meld. If the sauce appears too thick, add a small amount of reserved pasta water to achieve a silky consistency.
07 - Add the drained penne to the skillet and toss thoroughly to coat each piece of pasta in the sauce. Warm together for 1 minute, then remove from heat.
08 - Plate immediately. Garnish with torn basil leaves and grated Parmesan cheese if desired. Finish with a squeeze of fresh lemon to enhance the flavors.

# Additional Tips:

01 - For a smokier profile, substitute fresh salmon with hot-smoked salmon, folding it in at the end to avoid overcooking.
02 - Reserve extra pasta water to adjust sauce consistency as needed for a silkier finish.
03 - Vary the herbs—fresh dill or parsley offer bright alternatives to basil.

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