If you are craving a dish that feels like a warm Italian hug on your plate, then this Tuscan Salmon and Mafaldine Pasta Recipe is exactly what you need. Imagine perfectly seared salmon nestled alongside ruffled mafaldine pasta, all bathed in a luscious, creamy sauce brightened by sun-dried tomatoes, fresh spinach, and bursts of cherry tomatoes. This recipe brings together simple, fresh ingredients into an elegant meal that is both comforting and impressive – perfect for family dinners or sharing with friends over a glass of wine.
Ingredients You’ll Need
Gathering a handful of straightforward yet flavorful ingredients is all it takes to create this delightful dish. Each element plays an important role, from the tender flakes of salmon to the vibrant veggies and rich cream that elevate the sauce’s texture and aroma.
- Mafaldine pasta, 12 ounces: This unique pasta with its ruffled edges holds sauce beautifully and adds a pleasing texture.
- Salmon fillets, 4 (about 5–6 oz each), skin removed: Choose fresh salmon for moist, flaky protein that pairs perfectly with creamy pasta.
- Olive oil, 1 tablespoon: Essential for searing the salmon to a golden finish and sautéing the veggies.
- Salt, 1 teaspoon: Enhances all the flavors harmoniously in this dish.
- Black pepper, 1/2 teaspoon: Adds a subtle heat and depth to the seasoning.
- Italian seasoning, 1 teaspoon: A fragrant blend that brings Tuscan character to the salmon.
- Garlic, 3 cloves, minced: Fresh garlic infuses the sauce with mouthwatering aroma.
- Red pepper flakes, 1/2 teaspoon (optional): For those who enjoy a gentle kick of spice.
- Cherry tomatoes, 1 cup, halved: They provide sweetness and a juicy pop.
- Baby spinach, 2 cups: Adds a vibrant green color and earthy flavor.
- Sun-dried tomatoes, 1/2 cup, chopped: Intensifies the tomato flavor with a rich, savory tang.
- Heavy cream, 1 cup: Creates the silky, luscious sauce that coats the pasta and salmon.
- Grated Parmesan cheese, 1/2 cup: Adds a nutty and salty finish to the creamy sauce.
- Pasta water, 1/4 cup (reserved): Helps adjust sauce consistency for perfect coating.
- Fresh basil or parsley (optional): For a fresh herbal garnish that brightens the dish.
How to Make Tuscan Salmon and Mafaldine Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of generously salted water to a boil. Add the mafaldine pasta and cook until just al dente – tender yet with a slight bite to stand up to the sauce. Before draining, carefully reserve 1/4 cup of the pasta water; this starchy liquid is pure magic for loosening your sauce if it gets too thick.
Step 2: Season and Sear the Salmon
While the pasta cooks, season your salmon fillets evenly with salt, black pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the salmon. Sear each side for 3 to 4 minutes until a lovely golden crust forms and the fish flakes easily. Remove the salmon from the pan and set it aside – this flavorful fish will come back to the party shortly.
Step 3: Build the Sauce Base
Reduce the skillet heat to medium and add the minced garlic and red pepper flakes if you like a bit of spice. Let them soften and release their fragrance for about 30 seconds. Toss in the halved cherry tomatoes and cook them for 2 to 3 minutes until they become tender and juicy, infusing the pan with their sweet acidity.
Step 4: Add Greens and Sun-Dried Tomatoes
Next, stir in the baby spinach and chopped sun-dried tomatoes. The spinach will quickly wilt down, adding a fresh green touch, while the sun-dried tomatoes pack in an intense savory punch that balances the creaminess to come.
Step 5: Creamy Sauce Creation
Pour the heavy cream into the skillet and sprinkle in the grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly, ready to coat your pasta in velvety goodness. If the sauce seems too thick, add reserved pasta water a little at a time to reach your perfect texture.
Step 6: Combine Pasta and Salmon
Return the drained pasta to the skillet and toss gently to ensure every mafaldine strand is coated in that dreamy sauce. Flake the cooked salmon into large chunks and carefully fold it into the pasta so those tender salmon bites are well distributed and preserved. The contrast of textures is part of what makes this Tuscan Salmon and Mafaldine Pasta Recipe so irresistible.
How to Serve Tuscan Salmon and Mafaldine Pasta Recipe
Garnishes
A light sprinkle of fresh basil or parsley adds a burst of herbal fragrance and a pop of color, making this dish even more inviting. If you love a little extra cheese, a final grating of Parmesan never hurts either.
Side Dishes
This meal is lovely on its own but pairs beautifully with a crisp green salad, perhaps with lemon vinaigrette to cut through the richness. Crunchy garlic bread or a simple bruschetta offer breaded texture contrasts that elevate your dining experience.
Creative Ways to Present
For an elegant dinner party, plate this pasta in shallow bowls with salmon chunks elegantly arranged on top. A drizzle of extra virgin olive oil and a sprinkle of chili flakes can add sophistication and flair. Serving family-style in a rustic wooden bowl also brings a cozy, communal feel perfect for sharing stories and laughs over the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Tuscan Salmon and Mafaldine Pasta Recipe in an airtight container in the refrigerator for up to 2 days. The flavors actually deepen overnight, making it a tasty next-day meal that reheats beautifully.
Freezing
While freshly made is best, you can freeze this pasta if necessary. Use freezer-safe containers, leaving some space for expansion, and freeze for up to 1 month. Keep in mind that delicate ingredients like spinach may lose some texture after freezing.
Reheating
Reheat gently on the stovetop over low heat or in the microwave with a splash of cream or water to revive the sauce’s richness and prevent it from drying out. Stir occasionally to ensure even warming, and enjoy the comforting flavors once again.
FAQs
Can I use other types of pasta instead of mafaldine?
Absolutely! While mafaldine’s ruffled edges grip the sauce beautifully, you can substitute with fettuccine, linguine, or tagliatelle for a similar texture and experience with this recipe.
Is it possible to make this dish dairy-free?
You can try replacing the heavy cream and Parmesan with coconut cream and nutritional yeast or vegan cheese alternatives, but note that the flavor and richness might differ from the traditional Tuscan Salmon and Mafaldine Pasta Recipe experience.
What if I don’t have sun-dried tomatoes?
Fresh cherry tomatoes can be increased for sweetness, or roasted red peppers can add another dimension of flavor, although the concentrated tang of sun-dried tomatoes is quite special for this recipe.
Can I use salmon with the skin on?
Yes, but for this recipe, removing the skin helps the salmon flake more easily and blend seamlessly with the creamy pasta. If you prefer the skin, crisp it first and serve it on the side for a delightful textural contrast.
How spicy is the dish with red pepper flakes?
The red pepper flakes add just a gentle warmth, so it won’t overpower the other flavors. You can always adjust the amount to suit your spice tolerance or omit it entirely for a milder dish.
Final Thoughts
Sharing the Tuscan Salmon and Mafaldine Pasta Recipe feels like giving a gift of cozy elegance that anyone can whip up in their kitchen. This dish is a celebration of fresh ingredients and rich, comforting flavors that come together effortlessly. I encourage you to try it soon and watch how it becomes a favorite in your home, just as it has in mine.
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Tuscan Salmon and Mafaldine Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Pescatarian
Description
Tuscan Salmon and Mafaldine Pasta is a creamy, flavorful Italian-inspired dish featuring seared salmon fillets combined with tender mafaldine pasta and a rich sauce made from sun-dried tomatoes, spinach, cherry tomatoes, garlic, and Parmesan cheese. This dish offers a beautiful balance of textures and vibrant colors, making it perfect for a gourmet weeknight dinner or special occasion.
Ingredients
Pasta
- 12 ounces mafaldine pasta (or fettuccine)
Salmon
- 4 salmon fillets (about 5–6 oz each), skin removed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
Sauce and Vegetables
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved as needed)
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook until al dente, about 8-10 minutes. Reserve 1/4 cup of the pasta water, then drain the pasta and set it aside.
- Prepare the Salmon: Season the salmon fillets with salt, black pepper, and Italian seasoning on both sides. Heat olive oil in a large skillet over medium-high heat. Sear the salmon fillets for 3-4 minutes per side until golden brown and cooked through. Remove the salmon from the skillet and set aside.
- Sauté Aromatics and Vegetables: Reduce the skillet heat to medium. Add the minced garlic and optional red pepper flakes to the pan, sauté for about 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2-3 minutes until softened. Stir in the baby spinach and chopped sun-dried tomatoes, cooking until the spinach is wilted.
- Create the Creamy Sauce: Pour in the heavy cream and grated Parmesan cheese. Stir continuously until the cheese melts and the sauce thickens slightly, about 2-3 minutes. If the sauce is too thick, gradually add reserved pasta water to loosen it to your desired consistency.
- Toss Pasta and Salmon: Add the cooked mafaldine pasta to the sauce and toss well to coat all the pasta evenly. Flake the cooked salmon into large chunks and gently fold it into the pasta, being careful not to break it up too much.
- Serve and Garnish: Plate the creamy Tuscan salmon pasta and garnish with fresh basil or parsley if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Mafaldine pasta adds an elegant ruffled texture, but linguine or tagliatelle work well as substitutes.
- For a spicier dish, increase the red pepper flakes to your liking.
- Make sure not to overcook the salmon to keep it tender and moist.
