CAMPANELLE WITH FRESH PUTTANESCA

Campanelle with Fresh Puttanesca image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 12

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1/2 teaspoon kosher salt, divided, plus more for the pasta water
1 pound campanelle pasta
1/4 cup plus 2 tablespoons olive oil, plus more for drizzling
8 ounces boneless, skinless salmon filet, diced
1 red onion, halved and sliced
2 cloves garlic, peeled and chopped
One 16-ounce container cherry tomatoes, halved
1/2 cup dry white wine, such as Pinot Grigio
1 1/2 cups mixed pitted olives, halved if large
3/4 cup fresh Italian parsley leaves, chopped
2 teaspoons fresh oregano leaves, chopped
1 cup freshly grated Parmigiano Reggiano

Steps:

Bring a large pot of water to boil. Salt it heavily. Add the pasta and cook for 2 minutes less than directed by the package, about 5 minutes. Drain well reserving 1/2 cup of the pasta water.
Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet. Season the salmon evenly with 1/4 teaspoon salt and add to the hot skillet. Cook, undisturbed, until golden brown on the first side, 2 to 3 minutes. Add the onion and garlic and cook, stirring often, for another minute. Add the tomatoes and sprinkle with the remaining 1/4 teaspoon salt. Cook the tomatoes, stirring often, until they begin to soften, about 3 minutes. Reduce the heat to medium and deglaze with the white wine. Simmer for 2 minutes to reduce slightly. Add the olives, parsley and oregano. Stir to combine. Add the cooked pasta to the sauce and sprinkle the bare pasta with the Parmesan. Toss well to coat. Add 1/4 cup of the reserved pasta water and the remaining 1/4 cup of olive oil and toss to combine. Add more pasta water as needed to maintain a silky sauce. Serve with additional cheese and olive oil if desired.