Pennine with smoked salmon, vodka and capers

Andreas Kavazis


Preparation Time:

15 min

Cooking Time:

20 min


4 servings
Category:With Seafood

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Made with



  • 1 pack MITSIDES Pennine (500g)
  • 2 Tbsp olive oil 
  • 1 cup smoked salmon 
  • 1 medium onion, chopped 
  • ⅓ cup vodka 
  • ⅓cup white wine 
  • 2 tablespoons capers (the fruit)
  • 5 tablespoons soft cheese 
  • salt and pepper 


Cook the pasta in plenty of salted boiling water according to the pack instructions, until al dente and drain. Meanwhile, in a deep skillet heat the olive oil and sauté the onion until softened but not browned. Cut the salmon into pieces and add to the onion. Mix well and add the vodka. When it has reduced to half add the wine. Let it cook for 2 minutes and add the cheese and the capers. Add a little salt and pepper, add the cooked and drained pasta and stir well to serve. (Be careful not to add too much salt because smoked salmon is already salty!)

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