Ingredients
12 ounces penne or other short pasta
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon red-pepper flakes, plus more for serving
1 pound yellow cherry or Sungold tomatoes, halved
1/2 cup dry white wine, such as Sauvignon Blanc
4 skinless wild-salmon fillets (1 pound), preferably Alaskan
1/2 cup grated Pecorino Romano
Chopped fresh parsley, for serving
Preparation
Cook pasta in a pot of salted boiling water 1 minute less than per package directions. Reserve 1 cup pasta water; drain. In a large straight-sided skillet over medium-high heat, melt 2 tablespoons butter.
Add garlic and red-pepper flakes; cook 30 seconds. Add tomatoes and wine; bring to a boil. Cook until tomatoes burst and liquid is slightly reduced, 6 to 7 minutes. Season fish with salt and pepper; nestle into skillet. Cover, reduce heat to medium, and cook until just opaque, 4 to 5 minutes. Transfer fish to a plate.
Add pasta, cheese, and remaining 1 tablespoon butter to skillet with tomatoes; stir over low heat, adding reserved pasta water as needed to create a sauce. Season to taste. Serve with fish, parsley, and more red-pepper flakes.
