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Farfalle with Salmon, Corn, and Tomatoes

Updated: Aug 30, 2018

I love this fresh-tasting pasta dish that tastes like summer to me. The combination of the salmon, sweet corn, and ripe tomatoes is a natural combination. The addition of some herbs really helps tie together the whole dish. Invite some friends over and share this show stopper pasta. They will be so happy that you did.

Ingredients for Farfalle with Salmon, Corn and Tomatoes:

serves 4-6

1 pound Farfalle

1 pound salmon, cut into chunks roughly 1" by 1 1/2"

3 ears corn, husked and corn cut off of cob

1 pint grape tomatoes, halved

1/2 cup chopped shallots

1/2 cup chopped parsley

1 teaspoon chopped tarragon

1/4 cup chives

zest and juice of 1 lemon

extra virgin olive oil

Kosher salt

coarse pepper

1/8 teaspoon crushed red pepper

reserve about 1 cup of pasta water

Time Saving Tip: All of the vegetable prep can be done in advance.

Let's gather up what we need.

Now let's get cooking.

Cook pasta according to directions on the box. Don't forget to add the salt to the water. While the water comes to a boil and the pasta cooks simultaneously prepare the sauce.

Add 1/4 cup of oil and shallots to a large pan. Saute about one minute on medium-low. You don't want the shallots to brown. Then add the tomatoes, season with salt and black pepper. Now turn up the heat and saute until you see some tomatoes start to soften. Then add the crushed hot pepper. Cook about 30 seconds and then add the salmon.

Once the salmon is added season with salt and pepper. Cook a couple of minutes while gently stirring. At this point, the salmon will be starting to cook and will not be cooked through.

Next, add the corn and season with salt and pepper. It's important to season each layer that is added to the cooking process to make sure all of the ingredients are seasoned. It really makes a difference. Saute the corn on high for a couple of minutes then turn off the heat. Once the heat is off add the lemon zest, lemon juice and all of the herbs. Then add 1/2 cup of the reserved pasta water to the corn mixture and toss.

Return the drained Farfalle to the pot. Pour in the corn mixture and gently stir. Taste and season with more salt and pepper if needed.

If you are serving family style pour the pasta into a platter and serve. Or...

serve individually at the stove. Either way, this Farfalle with Salmon, Corn, and Tomatoes will make you happy. The only debatable issue is as to whether or not you serve it with grated cheese or not. My dad always said seafood pasta and cheese was a no-no. So I don't. However, my non-Italian husband finds this confusing because pasta to him means add cheese so his rule of thumb is when in doubt sprinkle with cheese. It's a good thing my dad always liked him.



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