Description
A quick and creamy pasta dish featuring tender penne tossed with a luscious sauce of creme fraîche, garlic, lemon zest, and capers, complemented perfectly by strips of smoky, savory cold smoked salmon. Finished with Parmesan cheese and fresh chives, this recipe is an elegant yet effortless meal ready in just 20 minutes.
Ingredients
For the Pasta and Sauce
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 400ml (1½ cups) creme fraîche
- 125ml (½ cup) reserved pasta water
- 1 lemon, zest only
- 2 tbsp capers
- 450g (1 lb) pasta, penne recommended
For the Toppings
- 200g (7 oz) cold smoked salmon, cut into strips
- 2 tbsp Parmesan cheese, freshly grated
- 1 tbsp chives, chopped
Instructions
- Boil the Pasta: Set a large pot of water over medium heat and bring it to a boil. Once boiling, add salt and then add the pasta. Cook according to the package instructions until al dente.
- Prepare the Sauce Base: While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over low heat. Add the minced garlic and cook briefly for 10 to 20 seconds without browning to release its aroma.
- Add Sauce Ingredients: Stir in the creme fraîche, lemon zest, and capers into the pan. Keep the heat low to ensure the creme fraîche does not separate, gently heating the sauce through.
- Incorporate Pasta Water: Pour in ½ cup of reserved pasta water and stir the sauce to combine, creating a smooth and slightly creamy consistency.
- Add Smoked Salmon: Fold in the cold smoked salmon strips, cooking gently for 2 to 3 minutes until the salmon changes from bright orange to an opaque color, infusing the sauce with smoky flavor.
- Drain and Combine Pasta: Drain the cooked pasta, reserving some pasta water if needed. Add the pasta directly into the pan with the sauce and toss gently to combine, adding a splash of water if the sauce appears too thick.
- Season and Serve: Taste the pasta and add salt only if necessary, taking into account the saltiness of the smoked salmon. Serve immediately garnished with freshly grated Parmesan cheese and chopped chives.
Notes
- Creme fraîche can be substituted with sour cream or a mix of heavy cream and yogurt for creaminess, but avoid high heat to prevent curdling.
- Use good quality cold smoked salmon for the best flavor and texture.
- Adjust the amount of pasta water added to achieve your preferred sauciness.
- Be careful not to overcook the salmon; it should remain tender and moist.
- This dish pairs wonderfully with a crisp green salad and a light white wine.
