Gourmet goodness in a snap

My husband isn’t much of a fan of Italian food. Which makes me a little sad, since there’s so much variety to explore in terms of Italian cuisine! I don’t know if he just had too much spaghetti and meatballs in his youth, or just one of those bad encounters with a poorly prepared dish that turns you off for the rest of your eating life, but it’s been a challenge to find recipes involving pasta that he likes.

Many years ago, just needing something different to try in a warmer month, I went ahead and made this recipe (found in a directory of Cooking Light software) without warning to the hubby. To my pleasant surprise, he liked it! Really liked it! As in leaning over my shoulder as the tomato, wine, and pesto were added to the hot pan, inhaling deeply and declaring that to be the best smell.

The end result is something light, perfect for summer with a chilled white wine to chase it down. And it takes all of 30 minutes to throw together, from when you start chopping the onion to when you’re stirring in the cooked linguine. But it looks like you slaved much longer than you did.

The recipe below serves 2, but multiplies easily for more. Give it a try, and let me know what you think!

Smoked Salmon Linguine

  • 2 teaspoons olive oil
  • ½ cup finely chopped onion
  • 1/8 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • ¾ cup chopped seeded peeled tomato (turn this into a shortcut by using a can of petite diced tomatoes; Red Gold is a great brand to try here!)
  • ½ cup dry white wine
  • 1 tablespoon bottled basil pesto sauce
  • 1 tablespoon minced fresh parsley
  • 3 ounces smoked salmon, cut into ½” pieces
  • 2 cups hot cooked linguine (4 ounces uncooked)
  • Basil or parsley sprigs, optional

Start a pot of water for cooking the pasta; by the time you’re dropping the linguine into the boiling water, it’ll be time to work on the rest of the recipe.

Boil, boil, toil and trouble...

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, pepper, and garlic; sauté 5 minutes.

Stir in tomato, wine, and pesto sauce; cook 10 minutes or until slightly reduced.

This is what brings the hubby's nose running into the kitchen.

Add minced parsley and salmon; cook 1 minute or until thoroughly heated. Remove from heat; add linguine, and toss well.

No pretty plated picture here...we were too hungry by the time this was ready!

Serves 2


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s