Salmon and Roasted Pepper Pasta
Salmon & Roasted Pepper Pasta
Ingredients
- - 180g red peppers
- - 150g wholegrain spaghetti
- - 300g passata
- - 3 spring onions
- - 50g black olives from brine sliced
- - 1/2 tbsp capers drained
- - Pinch of chilli flakes
- - 170g pre-cooked salmon fillets
- - 20g parmesan
Instructions
- Preheat an oven grill to high.
- Place the peppers on a baking tray and grill for 10 minutes, turning halfway through.
- Meanwhile, bring a large saucepan of salted water to the boil and cook your pasta for 10–12 minutes.
- Reserve 50ml of the pasta water before draining.
- In a large saucepan or casserole dish, heat the passata, onions, olives and capers over a low heat.
- Remove the peppers from the grill and remove the skin, stalks and roughly chop.
- Add to the sauce and simmer.
- Add the cooked pasta to the sauce and then the salmon in large flakes without the skin.
- Mix together very well and add the pasta water a splash at a time until everything is well coated.
- Divide between two and serve.
Notes
