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Straight from the 80s, here are penne with salmon: a great classic that never sets, the real dish that saves our dinner
Modern cuisine is often a reinterpretation of classic recipes. But there are some that never go out of fashion and if you bring them to the table today you will never go wrong.
Like 80s salmon penne: anyone can prepare them and it’s a great success every time. The most practical solution when we have people over for dinner: this way we never make mistakes.
Pennette with salmon from the 80s, many variations for a unique first course
The 80s salmon penne recipe is also adaptable to modern cuisine. We can prepare it by eliminating the tomatoes, or also add 50 ml of vodka when we cook the salmon. I remove it, because then children can eat it too, but it was there in the original recipe.
Ingredients:
450 g penne rigate
280 g smoked salmon
350 g cherry tomatoes
250 ml fresh liquid cream
2 shallots
chives 1.b.
4 tablespoons of extra virgin olive oil
salt to taste
black pepper to taste
Preparation: step by step penne with fish
Let’s boil the water for the pasta and while we wait we can already think about the seasoning. Wash and cut the pachino tomatoes in half. Then we also peel the shallot, mincing it with a knife and finely cut the chives.
In a large pan, because we will also use it to whip the cream, brown the shallot with 2 tablespoons of extra virgin olive oil. After cutting the smoked salmon into strips, we season it with the shallots.
We wait until the salmon is golden, blend it and then add the chopped cherry tomatoes. Add salt and pepper to taste, then mix with a wooden spoon, flavoring everything together.
After salting the water, lower the pennette. About ten minutes and the salmon will be almost cooked. We also add the cream and chopped chives, mixing the sauce well.
Drain the penne just before it reaches al dente and pour it into the pan, keeping a little cooking water to thin the sauce. Let everything flavor together for a couple of minutes, turning the pasta.
Finally we remove it from the heat and serve it hot. Before serving, a drizzle of raw extra virgin olive oil and freshly ground pepper. If they have reached the present day from the 80s, there is much more than one reason.
