Pink Salmon Pasta

This is a delicious dish that has evolved over the years since I have been making it. I use angel hair pasta and the finished product I am aiming for is a 'dry' pasta dish. That is, the pasta should be coated and flavoured by the sauce, but not swimming in it. It is a very economical dish that produces a luxurious tasting result!

• Ready In: 1 hr 20 mins
• Serves: 3-4

Ingredients

• 250  g onions (chopped)
• 250  g carrots (chopped)
• 2  sticks celery (chopped)
• 6  garlic cloves (chopped)
• 3  tablespoons extra virgin olive oil
• 1⁄2 cup dry white wine
• 1 (400 g) can crushed tomatoes
• 415  g  canned pink salmon (flaked)
• 400  g angel hair pasta
•  fresh herb (oregano, rosemary, thyme or basil)
•  salt and pepper (to taste)
• 100  g romano cheese
• 1⁄2 teaspoon  hot  chili flakes (optional)

Directions

1. Fry chopped onion, carrot, celery and garlic in ev olive oil until soft but not coloured. Add white wine and allow to completely cook away. Add tomatoes and simmer for at least an hour. Season with herbs of your choice and salt and pepper. Boil angel hair pasta in salted boiling water until done to your liking. Drain pasta.
2. Now I combine the sauce, pasta and pink salmon in the following manner. I use this method because I want to produce a pasta that is only 'coated' in sauce, not 'swimming' in it. I place a saucepan over low heat and add alternate quantities of pasta and the tomato sauce and toss together until well combined. I only add enough sauce to the pasta to colour and lightly coat the pasta. When I am happy with the balance, I add the flaked salmon, tossing it through the pasta until it is all combined.
3. Serve topped with parmesan or romano cheese and torn fresh basil leaves, and hot chilli (pepper) flakes if you like. Delicious!
4. Enjoy.