Lunch: Penne with Salmon Puttanesca

Recipe By: Grace Parisi A traditional puttanesca gets complex, savory flavor from olives, capers, tomatoes and anchovies (which essentially melt into the sauce). This version omits the anchovies in favor of salmon, which stays firm and makes for a heartie

This recipe includes superfoods such as:

Salmon, Basil

Health benefits of Penne with Salmon Puttanesca

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

3/4 lb. penne rigate or other ridged tubular pasta
1/4 c. extra-virgin olive oil
1 lb. skinless center-cut salmon fillet in one piece
Salt and freshly ground pepper
2 clove garlic
1/2 tsp. crushed red pepper
1 pt. grape tomatoes
1/4 c. pitted kalamata olives
1 tbsp. drained capers
1/4 c. finely shredded basil leaves

Instructions

In a large pot of salted boiling water, cook the pasta until it's barely al dente. Drain, reserving 1 1/4 cups of the cooking water.
Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil. Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes. Transfer the salmon to a plate and pour off the oil in the skillet.
Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper. Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds. Add the tomatoes and cook until just softened, 2 to 3 minutes. Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes. Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes. Add the salmon to the skillet and break it up into chunks. Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Stir in the basil, transfer the pasta to bowls and serve.
Wine Recommendation: Berry-rich, lively Italian rose: 2005 Falesco Vitiano.

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