Salmon tomato pasta

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Recipe by: rodge

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

418 g Canned pink Alaska salmon
175 g Pasta shapes of your choice
396 g Canned tomatoes, chopped
1 tb Freshly chopped basil
Freshly ground black pepper
- to taste
100 g Fresh Parmesan cheese
- grated
-OR- Cheddar cheese, grated

Preheat oven to 190 C, 375 F, Gas mark 5.

Drain the can of salmon, reserving the juice. Flake the fish. Set
aside.

Cook the pasta for 5 minutes in salted water, drain and put into 4
individual or 1 large oven proof serving dish. Mix the salmon juice
with the chopped tomato, basil and black pepper Flake the salmon onto
the pasta and spread the chopped tomato mixture over the top.

Sprinkle the cheese over the top and cover with lids or aluminum
foil. Bake for 15 minutes, remove the lid and bake for a further l0
minutes. Serve hot with salad.

Serves 4. Approx. 325 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master
compatible recipe format courtesy of Karen Mintzias