Garlicky Salmon Pasta with Escarole
This is a wicked simple weeknight pasta - salmon gets flaky, escarole wilts down into the garlic and oil, and the pasta water brings it all together. Takes ~40 minutes start to finish.
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.
Notes
A squeeze of lemon juice at the end is optional but recommended.