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Alaska Salmon Pasta Puttanesca

Herbed marinara sauce with capers, olives, and basil combines with bell pepper, garlic, and onions in this salmon pasta. Great as a lunch or dinner entrée, this Italian-style dish is high in protein and high in omega-3s—a healthy meal everyone will love.

Ingredients

   Sea Alaska® Pink Salmon 14.75 oz
1  TBSP Olive Oil
1  Small White onion
1  Small Yellow Pepper (diced)
3  Cloves Garlic (Finely Minced)
1/4 to 1/2  TSP Red Chili Flakes
25  OZ Marinara with herbs pasta sauce
2  TBSP Capers (Drained)
1/2  Cup Pitted Kalamata olives (chopped)
1/4  Cup Basil Leaves (Chopped)
1  LB Whole wheat penne pasta

Directions

Use 1 can (14.75 ounces) or 2 cans (7.5 oz) Sea Alaska® or other Trident Seafoods® Alaska canned salmon, drained and chunked.

In a large heavy saucepan, heat the oil over medium-high heat until hot. Add the onion and pepper and cook, stirring often, for 5 to 7 minutes or until soft. Add the garlic and chile flakes, and cook, stirring often, for 1 minute.

Add pasta sauce, capers, olives and basil. Heat until hot, then fold in salmon, reduce heat to low and keep warm while you cook the pasta.

Cook the pasta according to package directions, drain well, then toss with 1 cup of the sauce. Divide between 6 bowls and top with remaining sauce.