When I need a cozy dish that makes the whole house smell amazing, I turn to this hearty Giada campanelle with salmon puttanesca. The ingredients—like salmon, cherry tomatoes, garlic, and fresh parsley—blend together so beautifully, creating the perfect balance of flavors.

It’s ideal for a quick weeknight dinner, and it only takes about 20 minutes to prepare. I love how it’s easy to make but still feels like such a treat. It’s always a hit, and there’s enough to feed two generously.

Recipe Ingredients

For the Pasta & Base

• 1 pound campanelle pasta, gluten-free if desired
• 1/4 cup plus 2 tablespoons olive oil, plus more to drizzle
• 1/4 teaspoon kosher salt

For the Salmon & Puttanesca Sauce

• 1/2 pound boneless, skinless salmon fillet, cut into 1-inch cubes
• 1 red onion, halved and thinly sliced
• 2 garlic cloves, chopped
• 1 pound cherry tomatoes (about 1 1/2 pints), halved
• 1/4 cup dry white wine, such as Pinot Grigio
• 1 1/2 cups mixed pitted olives, halved if large
• 2 teaspoons fresh oregano leaves, chopped
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving

How To Make Giada campanelle with salmon puttanesca

Cook the Pasta

1. Boil and Season Water: Bring a large pot of water to a boil. Add a generous sprinkle of kosher salt—think of it as a spa day for your pasta!
2. Cook Pasta and Reserve Water: Add the campanelle pasta and cook for 2 minutes less than the package suggests, about 5 minutes. Save 1/4 cup of pasta water for later, then drain. If using gluten-free pasta, give it a quick rinse under cool water.

Prepare the Salmon & Sauce

1. Sear the Salmon: Heat 2 tablespoons of olive oil in a skillet over medium-high. Season the salmon cubes with a pinch of salt and sear for 2-3 minutes without stirring—let them get a nice golden crust.
2. Soften Onions and Garlic: Add the sliced onion and chopped garlic to the skillet. Cook for 1 minute, stirring occasionally, until fragrant.
3. Add Tomatoes and Season: Stir in the halved cherry tomatoes and a pinch of salt. Cook for 3 minutes, stirring often, until they start to soften.
4. Deglaze with Wine: Reduce heat to medium and pour in the white wine, scraping up any browned bits from the pan. Simmer for 2 minutes to reduce slightly.
5. Finish the Sauce: Stir in the olives, oregano, and parsley. Let it simmer for another minute to meld the flavors together.

Combine and Serve

1. Toss Pasta with Sauce: Add the cooked pasta to the skillet with the sauce. Sprinkle with Parmigiano-Reggiano and toss everything together, adding a splash of reserved pasta water if needed for a silky sauce.
2. Serve and Enjoy: Serve immediately, drizzled with a bit more olive oil and extra Parmigiano-Reggiano on top because, well, why not?

Recipe Tips

• Ingredient Substitution: For a dairy-free version, replace the heavy cream with coconut milk, which adds a subtle sweetness and maintains the creamy texture while making the dish suitable for those with lactose intolerance.
• Make Ahead: Prepare this dish up to 24 hours in advance and store in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop, adding a splash of broth if needed to restore the original consistency.
• Vegetarian Variation: Turn this into a vegetarian masterpiece by swapping the salmon with roasted eggplant or zucchini. Simply dice the vegetables, toss with olive oil, garlic, and herbs, and roast until tender before mixing into the puttanesca sauce.
• Spicy Kick: Add a spicy twist by incorporating red pepper flakes into the puttanesca sauce. Start with a small amount, taste, and adjust to your desired level of heat for an extra dimension of flavor.
• Storage and Reheating: Store cooked campanelle with salmon puttanesca in an airtight container in the fridge for up to 3 days. Reheat gently over low heat with a splash of pasta water or broth to maintain its creamy texture and vibrant flavors.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada De Laurentiis Apricot Oat Bars
• Giada Eggs Cacio E Pepe
• Giada Fruit In Spiced White Wine