Orecchiette with Salmon, Arugula and Artichokes

Name: Orecchiette with Salmon, Arugula and Artichokes
Total time: 25 min
Ingredients: 8 ounces orecchiette; 1/4 cup extra-virgin olive oil; 1 large garlic clove, minced; 5 ounces baby arugula; 1/2 cup drained marinated artichokes, quartered; 1/4 cup pitted Sicilian green olives, chopped; 2 tablespoons drained capers; 3/4 pound roast salmon, flaked (2 loose cups); Salt

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Total: 25 minutes

Servings: 4

Cost: $6.62 /serving

Author : Grace Parisi

Orecchiette with Salmon, Arugula and Artichokes

Ingredients

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Instructions

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Step 1

In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking water.

Step 2

In a large skillet, heat the olive oil. Add the garlic and cook over high heat until fragrant, about 30 seconds. Add the pasta and 1/4 cup of the cooking water and cook, stirring, for 2 minutes. Add the arugula, artichokes, olives, capers and the remaining 1/4 cup of cooking water and simmer, stirring, until the pasta is coated in a creamy sauce, about 1 minute. Stir in the salmon and cook just until heated through. Season lightly with salt and serve.