Hot-smoked salmon pasta

Hot-smoked salmon pasta

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  • 4
  • Easy
  • 10 minutes
  • 20 minutes
  • DMZ Pinot Noir

“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.


  • 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

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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