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meatless friday redesign Leftover salmon is too delicious (and expensive) to waste, so I experimented with this recipe one day when I'd made more salmon than we could eat. This will also work with canned salmon. This quick-to-cook meal is done in just about the time it takes to make the pasta. "Meatless Friday: Pasta with Salmon and Tomatoes" by Barb Szyszkiewicz, OFS (CatholicMom.com) Copyright 2018 Barb Szyszkiewicz, OFS. All rights reserved.[/caption]

Pasta with Salmon and Tomatoes

Makes 4 servings 8 oz. cooked salmon (I like to use this simple salmon recipe from the Catholic Foodie) 4 large cloves garlic 1 TBL olive oil 1/2 tsp salt 1/4 tsp crushed red pepper (or to taste) 1/2 tsp dried basil or 1 TBL finely-chopped fresh basil leaves 14-oz. can diced tomatoes (with juice) Flake cooked salmon and set aside, allowing it to come to room temperature. Mince garlic. Sauté a couple of minutes in olive oil until it becomes aromatic. Stir in salt, crushed red pepper, and basil and cook a few minutes more. Add diced tomatoes and stir gently. Cook over low heat, stirring occasionally, until pasta is done. To serve: Sprinkle salmon over bowls of cooked pasta. Top with tomato sauce. Toss gently before eating.  

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Copyright 2018 Barb Szyszkiewicz, OFS