Creamy Salmon Pasta with Sun-Dried Tomatoes
Ingredients
- 1 pound whole-wheat rigatoni
- ¼ cup oil-packed sun-dried tomatoes
chopped, plus 2 tablespoons oil from the jar, divided, or 2 tablespoons olive oil
- 1 large shallot
finely chopped
- 2 cloves garlic
minced
- ½ cup half-and-half
- ½ cup unsalted chicken broth or vegetable broth
- 1 teaspoon salt
- 1 ½ cups loosely packed fresh basil leaves
- 12 ounces cooked salmon or canned salmon
flaked into 1-inch pieces
- 2 tablespoons lemon juice
- ¼ cup chopped fresh flat-leaf parsley
Directions
- 1
Put a pot of water on to boil. Cook pasta according to package directions to 1 minute before al dente; drain and set aside.
- 2
Meanwhile, heat sun-dried tomato oil (or olive oil) in a large nonstick skillet over medium-high heat. Add shallot and garlic; cook, stirring often, until the shallot is translucent, about 1 minute. Add sun-dried tomatoes, half-and-half, broth and salt. Bring to a simmer over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until thickened and reduced slightly, 5 to 7 minutes.
- 3
Add the pasta to the tomato mixture in the pan. Cook over medium heat, stirring constantly to evenly coat the pasta, for 2 minutes. Stir in basil. Remove from heat. Gently fold in salmon and lemon juice. Sprinkle with parsley and serve.
Creamy Salmon Pasta with Sun-Dried Tomatoes
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About this Recipe
Looking for a satisfying weeknight meal that comes together in a flash? This Creamy Salmon Pasta with Sun-Dried Tomatoes delivers rich, savory flavors in just 20 minutes, perfect for busy evenings when you crave something special. You'll love how quickly this luxurious dish graces your dinner table.
The magic of this pasta lies in its ability to combine sophisticated tastes with incredible speed. In just 20 minutes, you'll create a comforting dish where tender whole-wheat rigatoni, flaky salmon, and bright sun-dried tomatoes are enveloped in a velvety sauce, proving that gourmet flavors don't have to take hours to prepare.
Prepare for a symphony of textures and tastes with every forkful. You'll enjoy hearty whole-wheat rigatoni perfectly coated in a smooth, creamy sauce brightened by the tangy, concentrated flavor of chopped sun-dried tomatoes. Flaky pieces of salmon provide a substantial protein, while generous amounts of fresh basil and parsley add vibrant, herbaceous notes that cut through the richness. It's a remarkably balanced and satisfying meal that tastes far more complex and indulgent than its quick preparation suggests.
Customization & Variations
Feel free to swap the whole-wheat rigatoni for another sturdy pasta shape like penne or fusilli. If you prefer, cooked chicken or shrimp can be used in place of salmon, or you can add cooked spinach or mushrooms for a vegetarian-friendly option with more vegetables. Don't have fresh basil? A teaspoon of dried Italian seasoning or dried basil can offer a similar aromatic depth, just remember to adjust to your taste.
This quick and elegant pasta is ideal for a cozy weeknight dinner or a relaxed weekend lunch. Serve it simply with a crisp green salad and a crusty loaf of bread to soak up every last bit of the delicious, creamy sauce.