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Prep time
10 minutes
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Cook time
10 minutes
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Serves
4-6
Author Notes
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
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Ingredients
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8 ounces
hot smoked salmon
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1
medium onion chopped finely
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1/2 teaspoon
chili flakes or more if you like
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3
anchovy fillets minced
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12 ounces
grape tomatoes halved
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4 cups
baby arugula
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2 tablespoons
EV olive oil
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1 pound
linguine
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1
lemon zest and juice
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2 1/2 cups
water
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2 cups
veg. stock
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1 -2 teaspoons
Blood orange Olive oil
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6
cloves garlic sliced thin.
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1 teaspoon
kosher salt
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fresh ground pepper to taste
Directions
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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.
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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.
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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.
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To serve, top with arugula, lemon zest, and finishing olive oil
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