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Orecchiette with salmon, spinach, tomatoes & lemon

Orecchiette are ear-shaped pasta with a central depression to catch the sauce better. There’s no better way to take all the goodness of this scrumptious sauce straight to your mouth!

 Orecchiette with salmon, spinach, tomatoes & lemon

This is a very easy and healthy pasta to put together that will reward you with the delicious flavor of salmon accentuated with a delicate lemony taste.

Orecchiette with salmon, spinach, tomatoes & lemon recipe

Serves 4


  • Extra-virgin olive oil
  • 1 clove garlic, crushed
  • 11 ounces smoked salmon, sliced to smaller pieces
  • 5 ounces bottled roasted peppers, chopped
  • 1/8 cup brandy
  • 4 ounces cherry tomatoes, halved or quartered depending on the size
  • 1/2 cup cream
  • 1 cup spinach, chopped
  • 1 lemon, zest only
  • Pepper
  • Salt
  • 1 pound orecchiette (or other small pasta)


  1. Over medium heat in a large saucepan with extra-virgin olive oil, saute the garlic. When it turns golden, discard.
  2. Add the salmon to the oil and cook for 5 minutes.
  3. Add the roasted peppers and cook for another 5 minutes.
  4. Pour in the brandy, then turn the heat to high and cook until the alcohol evaporates.
  5. Turn down the heat to medium, then add the tomatoes. Cook for 2 minutes, then add the cream. Let it cook for 10-15 minutes. Add the spinach at the end of cooking, then season with salt and pepper.
  6. While waiting for the sauce to cook, bring a big pot of water to a boil. When the water boils, add some salt and the pasta. Follow the cooking time suggested on the packaging. When the pasta is cooked, drain but reserve about a cup of the water used in cooking.
  7. Mix the cooked pasta with the sauce. Add a little water used in cooking the pasta to make it a little bit creamy.
  8. Drizzle with extra-virgin olive oil, then serve while still hot.

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