Salmon and Tomato Pasta
Yield: 4 Servings

14 3/4 oz (418 g) canned pink Alaska salmon
6 oz (175 g) pasta shapes of your choice
14 oz (396 g) canned tomatoes, chopped
1 tbsp freshly chopped basil
freshly ground black pepper to taste
4 oz (100 g) fresh parmesan cheese grated or cheddar cheese

Preheat oven to 190 C, 375 F, Gas mark 5.

Drain the can of salmon, reserving the juice. Flake the fish. Set aside.

Cook the pasta for 5 minutes in salted water, drain and put into 4 individual or 1 large oven proof serving dish.

Mix the salmon juice with the chopped tomato, basil and black pepper.

Flake the salmon onto the pasta and spread the chopped tomato mixture over the top. Sprinkle the cheese over the top and cover with lids or aluminum foil.

Bake for 15 minutes, remove the lid and bake for a further l0 minutes. Serve hot with salad.

Servings: 4
Source: On the Wild Side - Alaska Canned Salmon Recipes from Alaska Seafood Marketing Institute.