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Sicilian Pasta Salmon Sauce

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Deena

Deena

This recipe was handed down from my husband's Sicilian grandmother to his mother and now to me. This is a wonderful recipe that is a favorite of the entire family. And it's easy, too. Not a 'traditional American' pasta sauce, but a real, honest to goodness Sicilian sauce. Don't leave out the saffron or pignoli!

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 77.9g
  • 25%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1103 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Pour about 2 teaspoons oil from anchovy can into a skillet over medium heat; cook and stir onion in the hot anchovy oil until softened, about 5 minutes. Add anchovy fillets; cook and stir until fish dissolves, about 5 minutes.
  2. Stir tomato paste into onion-anchovy mixture; add juice from canned salmon, water, pine nuts, raisins, salt, and black pepper. Cook and stir mixture until flavors have blended, about 15 minutes.
  3. Bring a large pot of lightly salted water to a boil. Cook spaghettini in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
  4. Mix salmon and saffron into onion-anchovy mixture; cook until salmon is heated through, about 15 more minutes. Serve salmon sauce over spaghettini.
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