Tuscan Style Smoked Salmon Penne
Pasta perfection, finished with the richness of smoked salmon.
Serves: 4
Preparation time: 15 minutes
Cooking time: 25 minutes
Ingredients:
• 400g penne pasta
• Salt, for the pasta water
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/2 tsp dried chilli flakes, optional
• 1/2 cup sundried tomatoes, drained and sliced
• 1 cup vegetable stock
• 1 cup cream
• 1/2 cup finely grated Parmesan, plus extra to serve
• 3 cups baby spinach
• 250g smoked salmon offcuts, torn into bite-sized pieces
• Finely grated zest and juice of 1/2 lemon
• Freshly ground black pepper
• 2 tbsp chopped parsley or basil
How To Make Tuscan Style Smoked Salmon Penne
1. Cook the penne in well-salted boiling water until just al dente. Reserve 1 cup of pasta water, then drain.
2. Meanwhile, heat the olive oil in a large frying pan. Cook the onion for 4-5 minutes until soft, then add the garlic and chilli flakes and cook for 30 seconds.
3. Add the sundried tomatoes and stock. Simmer for 2 minutes, then lower the heat and stir in the cream and Parmesan.
4. Add the spinach and stir until just wilted. Loosen the sauce with a splash of reserved pasta water if needed.
5. Add the drained penne and toss until glossy and evenly coated. Remove the pan from the heat before gently folding through the smoked salmon offcuts.
6. Finish with the lemon zest, a squeeze of lemon juice and black pepper. Taste before adding any extra salt, as the salmon and Parmesan are naturally salty.
7. Divide between warm bowls and finish with extra Parmesan and chopped parsley or basil.