Hot-smoked salmon pasta

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“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

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

Cooking Instructions

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 chopped sundried the hot pasta through the sauce and tomatoes or look for 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.

Find more pasta recipes here.

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen