Ziti With Smoked Salmon
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5ripe plum tomatoes, about 1 pound
- ¾pound ziti or any tubular pasta of your choice
- Salt to taste
- 2tablespoons olive oil
- 1tablespoon finely chopped garlic
- 2tablespoons finely chopped shallots
- Freshly ground pepper to taste
- ½cup heavy cream
- ¼cup pepper vodka
- ½pound sliced smoked salmon, cut into 1½-inch strips
- 2tablespoons butter
- ½cup coarsely chopped fresh cilantro or basil
- Freshly grated Parmesan or pecorino cheese (optional)
Nutritional analysis per serving (4 servings)
655 calories; 28 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 23 grams protein; 751 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Core the tomatoes and drop them into boiling water for 10 to 12 seconds. Drain immediately and peel. The skin should come off easily if you use a paring knife. Cut the tomatoes into ½-inch cubes. There should be about 2¼ cups.
- Step 2
Cook the ziti in salted water according to the package directions. The pasta should be al dente. Drain, and reserve ¼ cup of the cooking liquid.
- Step 3
Meanwhile, heat the oil in a large skillet and add the garlic and shallots. Cook briefly, stirring, without browning. Add the tomatoes, salt and pepper. Cook, stirring, for 1 minute. Add the cream and vodka. Bring to a simmer and cook 1 minute.
- Step 4
Add the pasta and reserved cooking liquid to the tomato sauce. Blend well and simmer 1 minute.
- Step 5
Add the salmon, butter and cilantro. Toss well and cook 1 minute. Serve with cheese if desired.
Private Notes
Comments
I halved the recipe and made a few changes and this was so fabulous that I may actually try following all the directions next time. Instead of fresh tomatoes I used canned (Muir Glen) with some but not all the liquid drained off. I didn't have any pepper vodka, no airline-sized bottles were available, and I wasn't going to buy a big one...so, I used plain old vodka. I debated adding some Tabasco or red pepper flakes to compensate, but didn't. Still fabulous. And so quick and easy!
I love this versatile recipe. I've made it multiple times, usually with lox salmon, sometimes with leftover salmon. I add whatever veggies I may have like mushrooms, red bell peppers, a hot pepper, zukes... Excellent and Delicious.
I love this versatile recipe. I've made it multiple times, usually with lox salmon, sometimes with leftover salmon. I add whatever veggies I may have like mushrooms, red bell peppers, a hot pepper, zukes... Excellent and Delicious.
In an effort to cut down on calories, I used plain goat cheese instead of the cream (same amount) and 1 tbs of butter instead of two. It came out great. Of course the cream and extra butter would have probably been better, but if you want to cut down, this is a great way to do it.
Used less pasta than it called for which was a good call. Used a large can of whole tomatoes instead of fresh since there weren't good fresh ones and cilantro not basil. Really tasty.
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