Garlicky Salmon Pasta with Escarole

 

Ingredients:

• 1 12-oz box Collezione Bucatini
• 12 oz salmon fillet, ideally skinless
• 4 tablespoon extra-virgin olive oil, divided
• 1 medium yellow onion, diced
• 3 large cloves garlic, minced
• 1 head escarole
• ¼ teaspoon crushed red pepper
• ½ cup Pecorino Romano, grated
• 1 tablespoon toasted sesame seeds
• Salt and pepper, to taste

Preparation:

1. Bring a large pot of salted water to a boil. Add the Collezione Bucatini and cook for 7 minutes, or until just al dente. Drain, reserving ½ cup of the cooking water.
2. Add 1 ½ tablespoon extra-virgin olive oil to a large skillet set over medium-high heat. Season both sides of the salmon fillet with salt and pepper, then cook for 2-3 minutes per side, or until the salmon is completely cooked through. Flake salmon on a plate and set it aside.
3. Add another 1 ½ tablespoon of the extra-virgin olive oil to the (now-empty) skillet. Add the onion and cook for 3-4 minutes. Add as much escarole as can fit in the skillet and stir everything up to combine. Space will free up in the skillet as the escarole wilts, so continue adding escarole until it's all in the pan.
4. Once the escarole is almost all wilted, add the minced garlic and cook for an additional minute or so.
5. Add cooked Collezione Bucatini to the skillet and pour in the reserved cooking water. Let the pasta cook for a few more seconds, or until the liquid is absorbed.
6. Remove the skillet from the heat and toss pasta with the grated Pecorino Romano, crushed red pepper, and the flaked salmon. Season to taste with salt and pepper. Drizzle with the remaining extra-virgin olive oil. Top with toasted sesame seeds and serve.
7. Serving suggestions: additional salt, pepper, and/or crushed red pepper, fresh herbs like basil or parsley, and a squeeze of fresh lemon juice

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