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.