This is in response to Elton's BBQ who asked for the recipe for the fusilli with spicy salmon I posted on SUWYC.
This recipe is a riff on the classic pasta with canned tuna and tomatoes that you'll find many places. While I love that recipe, you can make this dish with different types of firm fleshed fish. Cooked fresh salmon works very well.
Ingredients
6 Tbl extra virgin olive oil
1 medium yellow onion, diced
1 large clove of garlic, crushed
4 anchovy filets, oil packed, coarsely chopped
1 28 oz can of good quality San Marzano tomatoes, crushed by hand (just get in there and get messy)
1 tsp of Calbrese Bomba sauce (adjust to your preferred spice level). Alternately, use about 1/2 tsp of red pepper flakes.
1-1.5 lb of fresh salmon filet, skin on
1 lb pasta - You'll most often see pasta with tuna and tomatoes served with long pastas, such as spaghetti or linguini. I prefer it with short shapes such as fusilli, strozzapreti, penne, or rigatoni. Whatever works for you.
3 Tbl sea salt
10 leaves of fresh basil, thinly sliced
To make the dish:
Start by cooking the fish. The simplest method is to sprinkle the filet with salt and pepper and saute in olive olive over medium heat for about 2 minutes per side. Alternately, hot smoked salmon would work very well in this dish. Once the salmon is cooked and cools slightly, remove the skin and chop the filet into about 1 inch chunks. Set aside.
Heat the olive oil in a good sized skillet or large saute pan. Add the onions and garlic clove and saute until the onions are transparent, about 5 minutes. Discard the garlic when it begins to brown.
Add the chopped anchovies and saute for another 2-3 minutes.
Add the Bomba sauce and mix. Then add the crushed tomatoes. Simmer over low heat for about 20 minutes, then remove from the heat. You can add a Tbl of salt here if you like, but taste the sauce first.
Cook the pasta. Bring about 5 quarts of water to a rolling boil and add a small handful of salt (about 3 Tbl). Add the pasta and stir occasionally. Cook until al dente.
While the pasta is cooking, turn on the heat under the sauce and add the salmon chunks. Stir gently, avoid breaking up the salmon if you can.
When the pasta is done, save a cup or so of the cooking water, then drain the pasta. Transfer the pasta to the heating sauce. Add a bit of the cooking water (1/4 to 1/2 cup) and mix the pasta with the heating sauce.
Serve the pasta in warmed bowls that you preheated with warm water or in the oven. Top with the sliced fresh basil.
This recipe is a riff on the classic pasta with canned tuna and tomatoes that you'll find many places. While I love that recipe, you can make this dish with different types of firm fleshed fish. Cooked fresh salmon works very well.
Ingredients
6 Tbl extra virgin olive oil
1 medium yellow onion, diced
1 large clove of garlic, crushed
4 anchovy filets, oil packed, coarsely chopped
1 28 oz can of good quality San Marzano tomatoes, crushed by hand (just get in there and get messy)
1 tsp of Calbrese Bomba sauce (adjust to your preferred spice level). Alternately, use about 1/2 tsp of red pepper flakes.
1-1.5 lb of fresh salmon filet, skin on
1 lb pasta - You'll most often see pasta with tuna and tomatoes served with long pastas, such as spaghetti or linguini. I prefer it with short shapes such as fusilli, strozzapreti, penne, or rigatoni. Whatever works for you.
3 Tbl sea salt
10 leaves of fresh basil, thinly sliced
To make the dish:
Start by cooking the fish. The simplest method is to sprinkle the filet with salt and pepper and saute in olive olive over medium heat for about 2 minutes per side. Alternately, hot smoked salmon would work very well in this dish. Once the salmon is cooked and cools slightly, remove the skin and chop the filet into about 1 inch chunks. Set aside.
Heat the olive oil in a good sized skillet or large saute pan. Add the onions and garlic clove and saute until the onions are transparent, about 5 minutes. Discard the garlic when it begins to brown.
Add the chopped anchovies and saute for another 2-3 minutes.
Add the Bomba sauce and mix. Then add the crushed tomatoes. Simmer over low heat for about 20 minutes, then remove from the heat. You can add a Tbl of salt here if you like, but taste the sauce first.
Cook the pasta. Bring about 5 quarts of water to a rolling boil and add a small handful of salt (about 3 Tbl). Add the pasta and stir occasionally. Cook until al dente.
While the pasta is cooking, turn on the heat under the sauce and add the salmon chunks. Stir gently, avoid breaking up the salmon if you can.
When the pasta is done, save a cup or so of the cooking water, then drain the pasta. Transfer the pasta to the heating sauce. Add a bit of the cooking water (1/4 to 1/2 cup) and mix the pasta with the heating sauce.
Serve the pasta in warmed bowls that you preheated with warm water or in the oven. Top with the sliced fresh basil.
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