Ingredients (~4 servings)
- 8 oz bucatini (or spaghetti)
- 8 oz salmon fillet, skinless if possible
- 3 Tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, diced
- 2 large cloves garlic, minced
- 1 head escarole, roughly chopped
- 1/4 tsp crushed red pepper
- 1/3 cup Pecorino Romano, shredded
- 1 Tbsp toasted sesame seeds
- Salt and pepper, to taste
Cook the Bucatini
Bring a large pot of salted water to a boil.
Add the 8 oz of bucatini and cook for ~7 minutes or until just al dente – you want it slightly underdone since it’ll finish cooking in the skillet.
Before draining, scoop out 1/2 cup of the pasta water and set aside. Then drain the pasta.
Cook the Salmon
Add 1 Tbsp of the olive oil to a large skillet over medium-high heat.
Season both sides of the 8 oz salmon fillet with salt and pepper.
Once the oil is hot, add the salmon and cook for ~2-3 minutes per side until cooked through – the fish should flake easily with a fork.
Transfer to a plate, flake it up with a fork, and set aside.
Cook the Onion and Escarole
Add another 1 Tbsp of olive oil to the same skillet – no need to wipe it out.
Add the diced onion and cook for ~3-4 minutes until softened.
Start adding the chopped escarole – as much as will fit in the skillet. Stir it around and as it wilts down, keep adding more until all of it is in the pan.
This takes ~4-5 minutes total; The escarole will reduce down to maybe 1/4 of its original volume.
Add Garlic and Finish the Pasta
Once the escarole is mostly wilted, add the 2 cloves of minced garlic and cook for ~1 minute until fragrant – don’t let it burn.
Add the cooked bucatini to the skillet along with the reserved 1/2 cup pasta water.
Let everything cook together for ~30-45 seconds, tossing occasionally, until the liquid is mostly absorbed and the pasta is coated.
Toss with Cheese and Salmon
Pull the skillet off the heat.
Add the 1/3 cup Pecorino Romano, the 1/4 tsp crushed red pepper, and the flaked salmon. Toss everything together.
Taste and adjust with salt and pepper as needed – the cheese is salty so you might not need much.
Drizzle with the remaining 1 Tbsp olive oil, top with the 1 Tbsp toasted sesame seeds, and serve.
> If you like heat, add more crushed red pepper. A squeeze of lemon juice at the end is also solid here.
Garlicky Salmon Pasta with Escarole
Ingredients
Ingredients (~4 servings)
- 8 oz bucatini, or spaghetti
- 8 oz salmon fillet, skinless if possible
- 3 Tbsp extra-virgin olive oil, divided
- 1 medium yellow onion, diced
- 2 large cloves garlic, minced
- 1 head escarole, roughly chopped
- 1/4 tsp crushed red pepper
- 1/3 cup Pecorino Romano, shredded
- 1 Tbsp toasted sesame seeds
- Salt and pepper, to taste
Instructions
- Bring salted water to boil and cook bucatini for 7 minutes until al dente.
- Reserve 1/2 cup pasta water before draining.
- Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
- Season salmon with salt and pepper, then cook 2-3 minutes per side until flaked easily.
- Transfer salmon to a plate and flake with a fork.
- Add 1 Tbsp olive oil to the same skillet.
- Cook diced onion for 3-4 minutes until softened.
- Add chopped escarole in batches, stirring as it wilts, until all is incorporated (4-5 minutes total).
- Add minced garlic and cook for 1 minute until fragrant.
- Add cooked bucatini and reserved pasta water to the skillet.
- Toss for 30-45 seconds until liquid is mostly absorbed.
- Remove from heat and add Pecorino Romano, crushed red pepper, and flaked salmon.
- Toss everything together and adjust seasoning with salt and pepper.
- Drizzle with remaining 1 Tbsp olive oil and top with toasted sesame seeds before serving.