Penne con Salmone Puttanesca

12 ounces penne rigate or other ridged tubular pasta
1/4 cup extra-virgin olive oil
16 ounces skinless center-cut salmon fillets
Salt & freshly ground black pepper
2 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
2 cups grape tomatoes
1/4 cup kalamata olives, pitted and coarsely chopped
1 tablespoons drained capers, rinsed and coarsely chopped
1/4 cup finely shredded basil leaves

In a large pot of salted boiling water, cook the pasta until it's barely
'al dente'. Drain, reserving 1 and 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 olive oil in the
skillet. Add the remaining 2 tablespoons of olive 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. Serves 4.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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