Pasta With Red Sauce and Salmon

When preparing salmon, I usually cut off the skinny edges and freeze them in a zip-lock bag. Then there's fish on hand to throw into a quick dish like this one.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  medium onion, chopped
• 4  garlic cloves, minced
• 1 (28 ounce) can tomatoes, diced
• 2  tablespoons lemon juice
• 1  tablespoon sugar
• 1⁄2 lb  uncooked salmon, cut in bite-sized pieces
• 1  teaspoon fennel seed
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 teaspoon ground pepper
•  salt
• 1⁄3 cup  chopped fresh parsley
• 2  tablespoons  chopped fresh basil
• 3  cups penne or 3  cups  fusilli

Directions

1. Heat oil in large pan over medium heat.
2. Add onion; cook 3 minutes.
3. Add garlic; cook an additional 2 minutes.
4. Add next 6 ingredients; simmer 20 minutes, stirring occasionally (gently to avoid breaking apart salmon).
5. Cook pasta while sauce is simmering.
6. Add water if sauce becomes too thick.
7. Add parsley and basil a couple of minutes before serving.