Salmon and Tomato Pasta

1. 1

   Drain the can of salmon, reserving the juice.

2. 2

   Flake the fish.

3. 3

   Set aside.

4. 4

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

5. 5

   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.

6. 6

   Sprinkle the cheese over the top and cover with lids or aluminum foil.

7. 7

   Bake for 15 minutes, remove the lid and bake for a further l0 minutes.

8. 8

   Serve hot with salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.