Penne With Salmon Puttanesca

1. 1

   In a large pot of salted boiling water, cook the pasta until it's barely al dente.

2. 2

   Drain, reserving 1 1/4 cups of the cooking water.

3. 3

   Meanwhile, in a very large skillet, heat 2 tablespoons of the olive oil.

4. 4

   Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes.

5. 5

   Transfer the salmon to a plate and pour off the oil in the skillet.

6. 6

   Add the remaining 2 tablespoons of oil to the skillet along with the garlic and crushed red pepper.

7. 7

   Cook over moderate heat until the garlic is lightly browned in spots, about 30 seconds.

8. 8

   Add the tomatoes and cook until just softened, 2 to 3 minutes.

9. 9

   Add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes.

10. 10

    Add the pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes.

11. 11

    Add the salmon to the skillet and break it up into chunks.

12. 12

    Cook, tossing, until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes; add more of the pasta cooking water if the sauce is dry.

13. 13

    Stir in the basil, transfer the pasta to bowls and serve.

* Per serving · 4 servings · Values may vary.