| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1/2 teaspoon kosher salt, divided, plus more for the pasta water
- 1 pound campanelle pasta
- 1/4 cup plus 2 tablespoons olive oil, plus more for drizzling
- 8 ounces boneless, skinless salmon filet, diced
- 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
- 1 1/2 cups mixed pitted olives, halved if large
- 3/4 cup fresh Italian parsley leaves, chopped
- 2 teaspoons fresh oregano leaves, chopped
- 1 cup freshly grated Parmigiano Reggiano
Instructions
- Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved 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 Facts
| Serving Size | 1 of 6 servings |
| Calories | 657 |
| Total Fat | 30 g |
| Saturated Fat | 8 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 38 mg |
| Sodium | 721 mg |
| Serving Size | 1 of 6 servings |
| Calories | 657 |
| Total Fat | 30 g |
| Saturated Fat | 8 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 28 g |
| Cholesterol | 38 mg |
| Sodium | 721 mg |
Reviews
Hi All, have made tis recipe several times, follow exactly. Prep ingredients and then cooks very quickly! Thanks Giada, another great recipe. Love having the video to watch again!
I made this into an awesome salad by adding a head of romaine lettuce sliced into ribbons and combining all ingredients with penne pasta, 10 ounces of crumbled feta and two cans of artichoke hearts quartered. I also doubled up on kalamata olives. It was AWESOME! My guests enjoyed it with a big loaf of chabatta bread and said they’d eat it every day if they could. Way to go, Giada!
This recipe is amazing. I made it exactly as Gilda showed us and although I was skeptical I could actually make something so scrumptious I tried. It turned out so good I can’t stop eating it! This is a keeper.
This recipe is excellent!! The first time I made it I didn’t have the correct ingredients so I substituted shallots for the onion, a can of italian style diced tomatoes (with basil, garlic & onion) for the cherry tomatoes, used tri-color rotini and added a tablespoon of capers. Now this is the only way I make it. So, so flavorful and dinner party quality.
I had some cherry tomatoes to use up so I figured I would try this recipe. It was great! I used spaghetti, kalamata olives, capers, mushrooms, and some super greens to get rid of also. I kept it meatless and it was super tasty and came together quick.
Magnifico!!
This was a dish with so much flavor in every bite!! It is simple to create and a real treat to enjoy. I added almost double the salmon to make it a bit meatier. I enjoyed this dish with a glass of white wine and for desert made her Torte Caprese and everyone was happy!!!! It hot the spot for a great Saturday night dinner.
This was a hit, the video and recipe was a little different but I’m glad I was able to see it live…. great dish
Made this for Good Friday dinner and was a hit♥️..Used angel hair pasta instead as I could not find the pasta in the recipe. Will definitely be making again..
Brandi P.
Brandi P.
This was an excellent choice for a Saturday night meal. Delicious!