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.
- 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
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.
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.