This pasta with nduja and salmon is an incredibly easy, flavourful pasta dish that takes just 15 minutes to make.
Good olive oil, spicy nduja and juicy cherry tomatoes come together in an intense yet simple sauce that the pasta is tossed in. Small cubes of fresh salmon and chives are added at the end and need only the briefest cooking – and then the dish is ready to serve.
Inspired by a pasta dish from Levi in Copenhagen
I was first introduced to this type of pasta at Restaurant Levi in Copenhagen, where it was served with langoustines. It is a combination I have made several times myself – and it tastes heavenly.
But with salmon as the main ingredient you get a version that is every bit as good, yet far more accessible, and works perfectly for both weeknight dinners and entertaining.
Tips for the perfect pasta
✔ Taste the nduja first – its heat varies a great deal, so adjust the amount to taste. The dish should be spicy, but balanced.
✔ Don’t skimp on the oil! The olive oil acts as the sauce, so if you cut down on it, the dish risks turning out dry.
✔ Use sun-ripened cherry tomatoes – they add both sweetness and freshness to balance the spicy nduja.
✔ Serve with grated Parmesan if you like and an extra drizzle of olive oil for a rounded, creamy finish.
A pasta dish that is easy, quick and full of flavour – perfect when you want to treat yourself without spending hours in the kitchen.
Pasta with nduja and salmon
Ingredients
- 3-4 tbsp nduja
- 100 ml olive oil
- 350 g cherry tomatoes, quartered
- 400 g pasta
- 350 g fresh salmon
- 3 tbsp chives, finely chopped
- Salt and freshly ground pepper
- Pasta cooking water
- Grated Parmesan for the top, if you like
Method
- Warm the nduja and oil in a saucepan, then add the tomatoes. Let it simmer over fairly high heat – the tomatoes should break down completely. Season with a little salt and freshly ground pepper.Meanwhile, cook the pasta al dente according to the packet instructions.
- While that cooks, cut the salmon into very small cubes – no more than 1×1 cm.
- Drain the pasta and toss it in the hot nduja mixture.
- Add the salmon cubes and toss well with the pasta. The salmon only needs to warm through briefly – turn the heat down if necessary.
- Finally, fold in the chives, keeping a little back for the top if you like, season to taste with salt and freshly ground pepper and adjust the consistency with a splash of the pasta cooking water if needed.
- Serve with plenty of freshly ground pepper on top and grated Parmesan, if you like.
Nutrition
Premium
Hold kæft den er god, godt med spark i
Spännande kombination, coola smaker. Möjligt jag tar lite mindre njuda nästa gång. För ja, jag kommer att göra om den! Kompletterade med lite flöte/grädde för att få lite mjukare smak.
Hej Cilla
Hvor er det are dejligt at høre 🙂
Tak for din besked 🙂
Warm wishes, Dianna