Giada De Laurentiis’ Pasta with Salmon Puttanesca
“Tuna is the usual anchor for puttanesca sauce, but when I tried this version at a seaside trattoria onCapri, it made me see that tried-and-true dish in a whole new light,” says the celebrity chef of this dish from her upcoming Eat Better, Feel Better cookbook.
1/4 cup plus 1/2 tsp. kosher salt, divided
1 lb. uncooked campanelle pasta (gluten-free if desired)
1/4 cup plus 2 Tbsp. olive oil, divided, plus more for serving
8 oz. boneless, skinless salmon fillets, cut into 1-in. cubes
1 medium red onion, halved and thinly sliced
2 large garlic cloves, chopped
1 lb. cherry tomatoes, halved
1/2 cup (4 oz.) dry white wine
1 1/2 cups halved pitted mixed olives
3/4 cup loosely packed chopped fresh flat-leaf parsley leaves
2 tsp. chopped fresh oregano leaves
4 oz. Parmigiano-Reggiano cheese, grated (about 1 cup) plus more for serving
Bring 10 cups water to a boil in a large pot over high heat. Add 1/4 cup salt. Add pasta; cook, stirring occasionally, for 2 minutes less than directed on the package. Reserve 1/2 cup pasta cooking water, then drain the pasta. (If using gluten-free pasta, rinse it well under cool running water, then drain again.) Set aside until ready to use.
While pasta cooks, heat a large skillet over medium high. Add 2 tablespoons oil. Sprinkle salmon evenly with 1/4 teaspoon salt, and place in hot skillet. Cook, undisturbed, until golden brown on bottoms, 2 to 3 minutes. Add onion and garlic; cook, stirring often, 1 minute. Add tomatoes and remaining 1/4 teaspoon salt. Cook, stirring often, until tomatoes start to soften, about 3 minutes. The salmon will flake apart a bit, but try to keep it in larger pieces to prevent it from drying out.
Reduce heat under skillet to medium, and stir in wine, scraping bottom of skillet to loosen any browned bits. Bring to a simmer over medium high. Simmer, undisturbed, until slightly reduced, about 2 minutes. Stir in olives, parsley and oregano.
Add drained pasta to skillet; sprinkle with cheese, and toss to coat. Add 1/4 cup reserved cooking water and remaining 1/4 cup oil; toss to combine. Add additional cooking water as needed to create a silky sauce. If desired, serve with additional cheese and oil.