Smoked Salmon Penne with Semi Sun-dried Tomatoes, Capers and Dill

Go the whole hog and make this classic Mediterranean favourite


  • 200 g smoked salmon
  • 400 g fresh penne
  • 50 g semi sun dried tomatoes
  • 20 g capers
  • diced shallots
  • 50 ml white wine
  • 200 ml cream
  • 1 tblsp chopped dill/parsley


  1. Add pasta to large pot of boiling salted water and cook until soft.
  2. Fry diced shallots in olive oil with a little sea salt until soft but without colouring.
  3. Add white wine and reduce until almost completely evaporated
  4. Add cream. Reduce cream by half,
  5. Add capers and tomatoes and simmer for 20 seconds before stirring in smoked salmon.
  6. Leave to infuse foe 30 seconds then toss in pasta and finish with freshly chopped herbs.
  7. Season and serve.


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