Hot-smoked salmon pasta
4
Easy
10 minutes
20 minutes
“This is my version of one of Abigail Donnelly’s recipes. The capers cut through the richness of the creamy sauce, and flaking over Woolworths’ hot-smoked salmon at the end is easy genius.” – Hannah Lewry.
Ingredients
Method
- 500 g Woolworths organic penne rigate pasta
- 1x140 g jar Woolworths sundried tomato pesto
- 2 cloves garlic, minced
- 2 cups cream
- 1 x 80 g pack Woolworths hot-smoked salmon with pepper, mustard and dill, flaked
- 50 g capers
- Italian parsley, to garnish
Method
Ingredients
1 Cook the penne according to package instructions, reserving some of the cooking water.
2. Heat the tomato pesto in a large saucepan, then add the garlic and cook until fragrant, stirring.
Add half a ladleful of the reserved pasta water and cook the sauce until reduced by half.
3. Add the cream and bring to a simmer, then reduce over a low heat until thickened. Season to taste.
4. Toss the hot pasta through the sauce and serve topped with the capers and parsley.
Cook's note: Can’t find sundried tomato pesto? Use chopped sundried tomatoes or Woolies’ long-life sundried tomato stir-through pasta sauce.
Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen
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