Smoked Salmon Puttanesca Penne
A bold, briny masterpiece. We took the classic puttanesca flavour profile—capers, olives, and rich tomatoes—and elevated it with tender flakes of smoked salmon. High protein, intense flavour, zero compromise.
20G
PLANT PROTEIN
18G
FIBRE
FROM OUR KITCHEN
TO YOUR TABLE
✿
TO YOUR TABLE
Ingredients
- 1 box BELLY Penne
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 1/4 cup Kalamata olives, pitted and roughly chopped
- 2 tbsp capers, drained
- 1 can (14 oz) cherry tomatoes or crushed tomatoes
- 6 oz hot-smoked salmon, flaked
- 1/4 cup fresh parsley, chopped
- Zest of 1 lemon
- Pinch of red pepper flakes
Directions
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01Cook BELLY Penne in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain.
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02While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic, olives, capers, and red pepper flakes. Sauté for 2 minutes until garlic is golden and fragrant.
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03Pour in the tomatoes and bring to a gentle simmer. Cook for 8-10 minutes until the sauce thickens slightly.
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04Gently fold in the flaked smoked salmon, being careful not to break it up too much. Simmer for 1 minute just to warm the salmon.
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05Add the drained pasta to the skillet along with a splash of pasta water. Toss gently to coat the pasta in the sauce.
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06Remove from heat, stir in lemon zest and fresh parsley. Serve hot.
