This is a riff on Martha Stewart's One Pot Pasta, using what I had on hand in the pantry. I departed from her base recipe by cooking the aromatics separately (though still in one pan) and keeping the tomatoes raw for a fresher taste to complement the arugula I used. I finished it with a drizzle of blood orange-flavored EVOO I had received as a gift (but any finishing olive oil you have on hand would do.) I had really wanted to top it with fried capers but I didn't have any! Maybe next time. —Barbra Fite
hot smoked salmon
medium onion chopped finely
chili flakes or more if you like
anchovy fillets minced
grape tomatoes halved
EV olive oil
lemon zest and juice
2 1/2 cups
1 -2 teaspoons
Blood orange Olive oil
cloves garlic sliced thin.
fresh ground pepper to taste
In This Recipe
In a large (at least 12 inch) straight-sided skillet (the linguine should lay flat), heat olive oil then add chili flakes and anchovies, stirring well. Then add onion and cook until softened, about 5-7 minutes. Add garlic, cooking for an additional minute.
Pour water and stock into the skillet, then add pasta. Bring to a boil over high heat and cook 9 min, moving the pasta with tongs frequently, until most of the water is absorbed.
While the skillet is still on the heat, add tomatoes, salmon, lemon juice, and zest. Adjust seasoning to taste with salt and pepper. Cook, stirring constantly for 1 minute, or until the added ingredients are warmed.
To serve, top with arugula, lemon zest, and finishing olive oil