One-Pot Spring Pasta With Smoked Salmon
This creamy, quick pasta dish combines smoked salmon, fresh herbs, and vibrant cherry tomatoes, all cooked in one pot for minimal cleanup.
Ingredients
Pasta Ingredients
- 8 oz Dry pasta (penne or fettuccine) Use penne for sauce pockets, fettuccine for silky strands; gluten-free pasta works too
- 1 cup Heavy cream Full fat gives best texture; half-and-half thins the sauce slightly
- 1 cup Smoked salmon, chopped Use cold-smoked salmon for delicate smokiness; hot-smoked yields firmer flakes
- 1 cup Cherry tomatoes, halved Choose ripe tomatoes for sweetness; heirloom cherry for color variety
- 1/2 cup Fresh herbs (dill, parsley) Finely chopped; dill pairs classically with salmon, parsley cleanses the palate
- 2 tablespoons Olive oil Use extra virgin for flavor; neutral oil requires higher heat tolerance
- 2 cloves Garlic, minced Mince finely to infuse oil quickly without burning
- Salt and pepper Season lightly at first and adjust after cream and salmon are added
- Parmesan cheese Use freshly grated for best finish; Pecorino Romano is a sharper alternative
Instructions
Sauté and Aromatics
- Heat two tablespoons of olive oil in a large pot over medium heat until it shimmers and is warm to the touch.
- Sauté minced garlic in the hot oil for about thirty seconds until fragrant but not browned to avoid bitterness.
Cook the Pasta
- Add eight ounces of dry pasta to the pot and pour in enough water to fully cover the pasta by one inch.
- Boil the pasta according to package directions until al dente, stirring occasionally to prevent sticking and uneven cooking.
Finish the Dish
- Stir one cup of heavy cream into the pot with the pasta, mixing gently to combine the liquid and starch for a silky sauce.
- Fold in one cup of chopped smoked salmon and one cup of halved cherry tomatoes, stirring lightly to distribute without breaking the salmon.
- Cook the mixture for an additional three to five minutes, stirring gently to warm ingredients and allow the sauce to thicken slightly.
- Remove the pot from heat, stir in one half cup of freshly chopped herbs, and season with salt and pepper to taste before serving.
- Serve the finished pasta hot, garnished with freshly grated Parmesan cheese to taste for an added savory finish.
Notes
Use high-quality smoked salmon and chop it gently to maintain tender flakes. Reserve a quarter cup of pasta cooking water before draining to adjust sauce consistency if heavy cream seems too thick.