My good friend and former coworker Ashley came for a visit this past weekend from snowy Calgary and weeks before she was due to arrive she requested that we make this salmon pasta recipe that I used to frequently bring for lunch at work leftover from the night before. Every time I would bring it to work she would drool over it, shyly ask for a taste and then demand the recipe. After helping me make it this weekend she will now be able to make it on her own and hopefully make her new coworkers envious when she brings it to work as leftovers. This is a great go to meal since it is cheap, simple to make and requires very few ingredients, oh and it is super yummy and healthy to boot.
1 onion, chopped
2-3 cloves garlic, chopped finely
4 tomatoes, remove skins and deseed
pasta (I like to use whole wheat linguini)
pepper to taste
1 can wild salmon
pinch of red chilli flakes
2 Tbsp olive oil
1-2 anchovies, chopped finely
Fry chopped onion in oil until soft (about 10 minutes) and then add the garlic and deseeded tomatoes. We often also remove the tomato skins in water but this step isn't completely necessary if you are in a rush. While you are doing this you can be cooking a big pot of pasta, I like to use whole wheat linguini. Next, add the salmon, oregano and chilli flakes. Cook sauce until tomatoes have cooked all the way through and then serve on pasta with some parmesan cheese sprinkled on top. This usually makes enough for 2 large portions plus leftovers for the next day's lunch.