Orecchiette with Roasted Salmon, Arugula, Artichoke, and Green Olives

(adapted from Food & Wine)

2 garlic cloves, minced
marinated artichoke hearts, drained and chopped
green olives, halved
garbanzo beans
1 roasted salmon, flaked
orecchiette, cooked to al dente
1/4 cup cooking water, reserved from boiling pasta
extra virgin olive oil
chili pepper flakes
lemon juice
salt and pepper, to taste


Put one or two tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and some chili pepper flakes, and cook until fragrant. Add garbanzo beans and stir, cooking for 2 minutes. Next, add the pasta and half of the reserved cooking water, and allow it to cook for a few minutes. Add in arugula, artichokes, olives, and the rest of the cooking water and allow it to simmer for another minute. Gently stir in the salmon and cook just until heated through. Season with salt, pepper and a squeeze of lemon juice.


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