Rotini with artichoke, smoked salmon, and anchovies

By foofaraw
November 1, 2017
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Rotini with artichoke, smoked salmon, and anchovies

Author Notes:

This is another everything-left-in-your-pantry recipe, that ended up so good I have to write it down. I like to add chopped carrots to most of my 1 pot dish to add vegetable and subtle hint of sweetness. The range of amount in some ingredients means that if you like the ingredients, add more.


Serves: 6

  • 1 pound rotini pasta
  • 1 to 2 pounds broccoli/kale, cut to small florets/pieces
  • 4 tablespoons oil from bottled anchovies, halve
  • 1 onion, dice
  • 8 ounces carrot, chop to small pieces in food chopper
  • 5 pieces anchovy fillets, cut to 1/2" length
  • 0.5 cups grated Parmesan
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried thyme
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon black pepper
  • 1.5 to 2 cups artichokes, cut to eights
  • 12 ounces (1 pack) smoked salmon, cut to around 1x1 inch
  1. In a large pot, cook the pasta following the package instruction (I usually skip the salt). On 5 minutes mark before the pasta is done, stir in broccoli and cover the pot. Continue cooking until the pasta is al-dente. Drain.
  2. Set the pasta and broccoli aside . Stir in 2 tbsp of anchovy oil to keep them from sticking to each other.
  3. In the same pot, heat up 2 tbsp anchovy oil on medium-high heat. Add the onion and cook until wilted and start to caramelized. Add carrot and stir until the carrot soften a bit, around 5-7 minutes.
  4. Stir in Parmesan, tarragon, thyme, balsamic vinegar, and pepper. Stir in the pasta, broccoli, Stir and cook for another 2-3 minutes.
  5. Turn off heat, then stir in anchovies.
  6. If you want to serve everything right away, stir in smoked salmon and serve. Otherwise, keep the salmon aside. When heating up: after you heat up the pasta for serving, stir in the salmon (otherwise the salmon will be cooked through).

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