Ziti With Smoked Salmon
Published December 18, 1990
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
5 ripe plum tomatoes, about 1 pound
¾ pound ziti or any tubular pasta of your choice
Salt to taste
2 tablespoons olive oil
1 tablespoon finely chopped garlic
2 tablespoons finely chopped shallots
Freshly ground pepper to taste
½ cup heavy cream
¼ cup pepper vodka
½ pound sliced smoked salmon, cut into 1 ½-inch strips
2 tablespoons butter
½ cup coarsely chopped fresh cilantro or basil
Freshly grated Parmesan or pecorino cheese (optional)
Nutritional analysis per serving (4 servings)
71 grams carbs; 62 milligrams cholesterol; 656 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 27 grams fat; 5 grams fiber; 751 milligrams sodium; 24 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Core the tomatoes and drop them into boiling water for 10 to 12 seconds. Drain immediately and peel. The skin should come off easily if you use a paring knife. Cut the tomatoes into ½-inch cubes. There should be about 2 ¼ cups.
- Step 2
Cook the ziti in salted water according to the package directions. The pasta should be al dente. Drain, and reserve ¼ cup of the cooking liquid.
- Step 3
Meanwhile, heat the oil in a large skillet and add the garlic and shallots. Cook briefly, stirring, without browning. Add the tomatoes, salt and pepper. Cook, stirring, for 1 minute. Add the cream and vodka. Bring to a simmer and cook 1 minute.
- Step 4
Add the pasta and reserved cooking liquid to the tomato sauce. Blend well and simmer 1 minute.
- Step 5
Add the salmon, butter and cilantro. Toss well and cook 1 minute. Serve with cheese if desired.
Private Notes
Comments
I halved the recipe and made a few changes and this was so fabulous that I may actually try following all the directions next time. Instead of fresh tomatoes I used canned (Muir Glen) with some but not all the liquid drained off. I didn't have any pepper vodka, no airline-sized bottles were available, and I wasn't going to buy a big one...so, I used plain old vodka. I debated adding some Tabasco or red pepper flakes to compensate, but didn't. Still fabulous. And so quick and easy!
I love this versatile recipe. I've made it multiple times, usually with lox salmon, sometimes with leftover salmon. I add whatever veggies I may have like mushrooms, red bell peppers, a hot pepper, zukes... Excellent and Delicious.
Delicious, pretty much as is. I could imagine this with smoked mussels, too...
Excellent. I had cherry tomatoes and orecchitti, plain vodka and a pepper grinder. Served with baby peas.
I love this versatile recipe. I've made it multiple times, usually with lox salmon, sometimes with leftover salmon. I add whatever veggies I may have like mushrooms, red bell peppers, a hot pepper, zukes... Excellent and Delicious.
In an effort to cut down on calories, I used plain goat cheese instead of the cream (same amount) and 1 tbs of butter instead of two. It came out great. Of course the cream and extra butter would have probably been better, but if you want to cut down, this is a great way to do it.