Pasta con Rucola e Salmone

Pasta con Rucola e Salmone is a fresh and flavorful Italian dish, perfect for those who enjoy the combination of smoky salmon and peppery arugula. It’s a popular choice that can be found across Italy, especially in coastal areas where fresh fish is abundant. From my own personal experience, this dish is quick, satisfying, and a great way to bring a touch of the Mediterranean to your table.

Let me show you how I make Pasta con Rucola e Salmone. This simple yet delicious recipe combines al dente pasta, fresh arugula, and smoked salmon in a light olive oil sauce. It’s a balanced meal that’s perfect for a weeknight dinner.

Notes on What to Expect:

This dish is quick to make but feels indulgent. The richness of the smoked salmon pairs wonderfully with the sharpness of the arugula, creating a well-balanced flavor profile. It’s light yet satisfying, making it perfect for a light dinner or lunch.

Recipe for Pasta con Rucola e Salmone

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ease of Cooking: Easy
Servings: 2-4
Calories: ~400 per serving
Cost of Ingredients: Moderate
Cuisine: Italian
Course: Main
Equipment Needed: Pot, pan, strainer

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Ingredients:

• 250g pasta (short pasta like fusilli or penne works well)
• 100g smoked salmon, cut into strips
• 1 handful of fresh arugula, chopped
• 2 tablespoons extra virgin olive oil
• Salt to taste
• Freshly ground black pepper (optional)
• 2 tablespoons of white wine (optional)
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Method:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions, aiming for al dente. Be sure to reserve a cup of pasta water before draining.
2. Prepare the Sauce: While the pasta cooks, heat the olive oil in a pan over medium heat. Add the smoked salmon and cook for 2-3 minutes until it begins to soften and break apart.
3. Combine: Add the pasta to the pan with the salmon. If the mixture seems dry, add a splash of the reserved pasta water. Stir to combine, allowing the salmon to infuse the pasta with flavor.
4. Add the Arugula: Turn off the heat and stir in the fresh arugula. The residual heat will gently wilt the greens.
5. Serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with more arugula for freshness.

Variations:

• Fresh Salmon: If you prefer fresh over smoked salmon, simply pan-sear or grill it, then flake it into the pasta.
• For a Creamy Version: Stir in a bit of cream or mascarpone cheese for a richer dish.
• Vegan Version: Use smoked tofu or a plant-based alternative to salmon.

Tips:

• Don’t overcook the pasta. It should be slightly firm to the bite.
• If you want to boost the flavor, a squeeze of lemon juice just before serving adds a nice zing.

Substitutions for Dietary Needs:

• Gluten-Free: Use gluten-free pasta.
• Dairy-Free: Skip any creamy additions and use olive oil to finish.
• Low-Sodium: Use a reduced-sodium smoked salmon.
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Nutritional Information (Per Serving):

• Calories: ~400
• Carbs: 45g
• Protein: 20g
• Fat: 15g

I hope this guide has made making Pasta con Rucola e Salmone seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below! I like to hear feedback from a real person like you, so please, leave your honest comment!