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Pasta With Salmon, Broccoli Rabe, and Garlic

Salmon is assertive in flavor and will hold its own superbly combined with robust ingredients like bitter greens, sharp cheese, garlic, and red-pepper flakes.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Martha Stewart Living, May 2016


  • 1 pound penne rigate
  • Coarse salt
  • 1 bunch broccoli rabe (about 1 pound), trimmed and cut into 2-inch pieces
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red-pepper flakes, plus more for serving
  • 1/2 cup finely grated Pecorino Romano (2 ounces), plus more for serving
  • 1 can (6 ounces) wild salmon, drained


  1. Cook pasta in a large pot of generously salted boiling water until al dente; add broccoli rabe 2 minutes before pasta is done. Reserve 1 cup pasta water; drain pasta and broccoli rabe.

  2. Combine oil, garlic, and red-pepper flakes in pot over medium. Cook, stirring, until garlic is just softened, about 2 minutes. Add pasta, broccoli rabe, and cheese to pot; toss to coat. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Gently fold in salmon. Serve, with more cheese and red-pepper flakes and a drizzle of oil.

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