Quick and Delicious Tomato Basil Salmon Pasta
Looking for a pasta meal that’s both light and delicious? This Tomato Basil Salmon Pasta is the perfect choice. Bucatini pasta, fresh basil, juicy diced tomatoes, and tender salmon come together for a satisfying yet refreshing dish. Extra virgin olive oil, shallots, garlic, and capers enhance the flavors, giving it a restaurant-quality touch. Whether for a quick weeknight meal or a special occasion, this versatile recipe delivers. Ready in just 30 minutes, it’s ideal for busy days when you still want a home-cooked dinner. Try it and enjoy a restaurant experience at home!
Equipment
- 1 large sauté pan
- 1 large pot
Ingredients
- 12 oz salmon skinless and cubed
- 1-1.5 cups fresh basil leaves depending on how strong you want the basil flavor
- 1 tablespoon capers
- 1.5 cups diced tomatoes
- 6-8 oz Bucatini pasta for 2 servings
- 1 tablespoon minced garlic
- 1 shallot chopped
- 1/3 cup extra virgin olive oil
- Red chili peppers optional, for a bit of heat
- Salt and pepper to taste
Instructions
Gather ingredients
- Gather all ingredients to ensure a smooth cooking process.
Boil the Pasta
- Start by bringing a pot of salted water to a boil. Add the Bucatini pasta and salt. Cook the pasta until it reaches an al dente texture, which will take about 8-10 minutes. Save some of the starchy pasta water for later—this will help thicken the sauce.
Sear the Salmon
- While the pasta is cooking, heat a pan over medium-high heat and add three tablespoon of oil. Once the oil is hot, add the cubed salmon, making sure not to overcrowd the pan. Season the salmon with salt and pepper. Sear each side for about 30-45 seconds, or until a golden crust forms. Remove the salmon from the pan and set it aside.
Sauté the Aromatics
- In the same pan, add extra virgin olive oil and toss in the chopped shallot. Sauté for about a minute until the shallot becomes translucent, then add the chopped red chili peppers for some heat.
Create the Tomato Basil Sauce
- Next, add the diced tomatoes to the pan, followed by the minced garlic. Stir everything together until fragrant.
- Add water and cook them down for 3-5 minutes. As the tomatoes soften, add some of the reserved pasta water to the pan. This starchy water will help bind the sauce together and give it a silky texture. Allow the sauce to simmer, breaking down the tomatoes even more.
Combine and Finish
- Once the sauce has thickened, return the seared salmon to the pan, stirring it gently into the sauce.
- Add the capers, followed by the freshly cooked pasta. Toss everything together, making sure the pasta is evenly coated with the sauce. Add the fresh basil leaves and give it one final toss.
Adjust Consistency
- If the pasta seems too dry, add more pasta water a little at a time until you reach your desired consistency.
Serve and Enjoy!
- Serve your Tomato Basil Salmon Pasta hot, garnished with a few extra basil leaves if desired. The fresh basil adds a delightful brightness, while the salmon provides a rich and hearty protein. Buon appetito!
Video
Notes
-
Cook Pasta Al Dente:
Make sure to cook the Bucatini until it's al dente (just firm to the bite). This will prevent it from becoming mushy when tossed in the sauce. Reserve some pasta water to adjust the sauce consistency later. -
Pat Dry the Salmon:
Before searing, pat the salmon cubes dry with a paper towel. This helps them get a nice golden sear without steaming. -
Add Pasta Water Gradually:
When adding reserved pasta water to the sauce, do it a little at a time. This allows you to control the sauce's thickness and helps it cling better to the pasta. -
Don't Overcrowd the Pan:
When searing the salmon, cook in batches if necessary. Overcrowding the pan can result in steaming rather than searing, and you want that perfect crust on the salmon.
Nutrition
Calories: 650kcal