Prep 15 mins
Cook 0 mins
I got this recipe from John West. I needed a recipe because I had a few cans of salmon to use up. I am not a salmon eater, but I made this and the family loved it. So very quick and easy and great on a hot summers night served with green salad. This recipe only serves 2 people so I just doubled it for 4.
- 375 g ribbon pasta
- 210 g red salmon, drained and flaked
- 1⁄2 cup sun-dried tomato
- 2 teaspoons capers
- 1⁄2 cup fresh basil leaf
- 2 teaspoons balsamic vinegar
- parmesan cheese (optional)
- Cook pasta until al dente.
- Drain and return to hot saucepan, add red Salmon and remaining ingredients, tossing well.
- Season with salt and cracked black pepper.
- Serve warm topped with Parmesan Cheese.
Simple to make and the result was a delicately flavoured, but far from bland dish. <br/><br/>I used a packet of Barilla no 5 spaghetti and doubled all of the other ingredients. Small changes I made were to put a little oil from the sun dried tomatoes into a pan, heating it on medium before adding the salmon, sun dried tomatoes and capers. Stirred the mixture a few times, threw the basil in at the last minute and added freshly cracked black pepper and a small quantity of pasta water. After draining the pasta, I added it to the sun dried tomato mixture, tossed everything together and served it with freshly grated parmesan.<br/>I normally add salt to most dishes, but the flavour was just right so there was no need to.<br/><br/>Will definitely make it again! Thanks.
You have a tasty salmon dish here, & I appreciated the ease in preparing it, too! Was able to include some of the sun-dried tomatoes that I have & have been so hesitant to use before! Thanks for sharing! [Tagged, made & reviewed in Make My Recipe cooking game]