Quick and Easy Salmon Cherry Tomatoes Pasta For Weeknight Dinners! (No Cream!)

Salmon Cherry Tomatoes Pasta is a delicious main dish that is very easy to make. The pasta shape used, typical of the Campania region in Italy, is ideal when paired with rich and soft sauces, just like this one. Inviting and incredibly fragrant, thanks to the use of a tasty fish like salmon, but also of seasonal herbs and vegetables, it is the winning choice for a quick and satisfying lunch, but also for a weeknight family dinner.

What is Salmon Tomato Pasta?

This is a delightful Italian pasta dish that combines the rich, smoky flavor of salmon with the sweetness of cherry tomatoes, creating a perfectly balanced and creamy sauce. Paccheri, a type of large, tube-shaped pasta traditionally from the Campania region, is ideal for holding the sauce, making each bite incredibly flavorful. Salmon recipes have a deep-rooted history in Nordic and Indigenous American cultures, where the fish was smoked, grilled, or cured for preservation. The fusion of salmon with pasta became popular in Italy during the late 20th century, as global influences introduced new seafood variations into Mediterranean cooking.

Pro Tips for The Best Salmon Tomato Pasta

• Opt for fresh, high-quality salmon fillet or smoked salmon. If using fresh salmon, cook it gently to keep it tender and moist. Smoked salmon adds a deeper, savory flavor, but be mindful of its salt content.
• Paccheri is a thick pasta that takes time to cook. Make sure to boil it in well-salted water and drain it one minute before it reaches al dente. It will finish cooking in the sauce, absorbing all the delicious flavors.
• Fresh, ripe cherry tomatoes release a natural sweetness and juiciness. If they are slightly tart, a pinch of sugar or a splash of white wine can balance the flavors.
• Instead of simply pouring the sauce over the pasta, toss the drained paccheri in the pan with the sauce for a minute. This helps the pasta absorb the flavors and ensures even coating.

What's The Best Pasta to Use For This Recipe?

While paccheri is ideal for this dish due to its large, tube-like shape that holds the creamy salmon and tomato sauce well, there are several great alternatives:

• Rigatoni – Similar to paccheri but slightly smaller, rigatoni’s ridged surface helps the sauce cling beautifully.
• Fettuccine – The wide, flat shape works well with creamy salmon sauces, coating each strand evenly.
• Tagliatelle – A great alternative if you prefer a slightly thinner ribbon pasta that still holds onto the sauce.
• Penne Rigate – The ridges trap the sauce, making it a great option for a more textured bite.
• Linguine – A long pasta that pairs well with salmon-based sauces, offering a more elegant presentation.

What Else Can I Add to This Pasta?

Fresh spinach or zucchini introduces a touch of sweetness and freshness, while capers or olives bring a briny, Mediterranean twist. For those who enjoy a bit of heat, a sprinkle of red pepper flakes adds a spicy kick. If you prefer a richer, creamier sauce, stirring in mascarpone or ricotta creates a velvety texture that complements the salmon beautifully. A touch of lemon zest or juice brightens the dish, balancing the richness with a refreshing citrus note. For an even more indulgent seafood experience, shrimp or scallops can be added to enhance the depth of flavors. Finally, while Italians traditionally avoid pairing cheese with seafood, a light sprinkle of Parmesan or Pecorino can subtly enhance the dish for those who enjoy a bit of extra umami.

Can I Add Milk or Heavy Cream to Make This Creamier?

Of course! For a luxuriously creamy sauce, add a splash of heavy cream or a spoonful of mascarpone. This pairs beautifully with the salmon and tomatoes, creating a rich, velvety texture.

Can I Make This Salmon Tomato Pasta Ahead of Time?

You could, but for the best texture and flavor, it's recommended to prepare the sauce separately and cook the pasta fresh. The sauce can be stored in an airtight container in the fridge for up to 2 days and gently reheated before serving. However, for optimal taste and texture, this dish is best enjoyed fresh.

Can This Pasta Recipe Be Frozen?

It's not ideal due to texture changes.

How to Store Any Leftovers

To store leftovers place them in an airtight container and refrigerate for up to 2 days.

When reheating, do so gently in a pan over low heat, adding a splash of water, cream, or broth to restore the sauce’s texture. Avoid microwaving at high power, as it can dry out the salmon and overcook the pasta. For the best taste and texture, it's recommended to eat leftovers within a day.

How to Make Salmon Tomato Pasta

Step 1

Step 1

Chop half an onion and brown it in a large pan with a drizzle of oil. Meanwhile, put the water for the pasta over a flame to bring it to the boil.

Chop half an onion and brown it in a large pan with a drizzle of oil. Meanwhile, put the water for the pasta over a flame to bring it to the boil.

Step 2

Step 2

Wash the cherry tomatoes, dry them and cut them in half.

Wash the cherry tomatoes, dry them and cut them in half.

Step 3

Step 3

Add the cherry tomatoes to the browned onion and add a spoonful of boiling pasta water, then add salt and cook for about 10 minutes.

Add the cherry tomatoes to the browned onion and add a spoonful of boiling pasta water, then add salt and cook for about 10 minutes.

Step 4

Step 4

Add the salmon, cut into cubes, and a sprinkling of pepper, then leave to cook over medium heat for a few minutes.

Add the salmon, cut into cubes, and a sprinkling of pepper, then leave to cook over medium heat for a few minutes.

Step 5

Step 5

Meanwhile, cook the pasta in boiling salted water for the indicated cooking time on the package, then drain it al dente and pour it into the pan together with the sauce. Mix and let the sauce reduce over a high flame, for about a minute.

Meanwhile, cook the pasta in boiling salted water for the indicated cooking time on the package, then drain it al dente and pour it into the pan together with the sauce. Mix and let the sauce reduce over a high flame, for about a minute.

Step 6

Step 6

Finish with a sprinkle of pepper, a drizzle of raw oil and a little finely chopped parsley. Serve immediately and enjoy!

Finish with a sprinkle of pepper, a drizzle of raw oil and a little finely chopped parsley. Serve immediately and enjoy!