Salmon and Tomato Pasta

salmon-and-tomato-pasta.mm

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      Title: Salmon and Tomato Pasta
 Categories: Fish, Pasta
      Yield: 4 Servings

    418 g  Canned pink Alaska salmon
    175 g  Pasta shapes of your choice
    396 g  Canned tomatoes, chopped
      1 tb Freshly chopped basil
           Freshly ground black pepper
           -to taste
    100 g  Fresh Parmesan cheese grated
           -OR- Cheddar cheese, grated

  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.

  Serves 4. Approx. 325 kcals per serving

  From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
  permission from Alaska Seafood Marketing Institute Meal-Master compatible
  recipe format courtesy of Karen Mintzias

  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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