Ingredients
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- drained and chunked
- 1 Tablespoon 1 Tablespoon olive oil
- 1 1 small white onion, diced
- 1 1 small yellow pepper, diced
- 3 cloves 3 cloves garlic, finely minced
- 1/4 1/4 to 1/2 teaspoon crushed red chile flakes
- 1 jar 1 jar (25 ounces) marinara with herbs pasta sauce
- 2 Tablespoons 2 Tablespoons capers, drained
- 1/2 cup 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup 1/4 cup chopped fresh basil
- 1 pound 1 pound whole wheat penne pasta
Servings:
Units:
Instructions
- In a large heavy saucepan, heat the oil over medium-high heat until hot. Add the onion and pepper and cook, stirring often, for 5 to 7
- minutes or until soft. Add the garlic and chile flakes, and cook, stirring often, for 1 minute.
- Add pasta sauce, capers, olives and basil. Heat until hot, then fold in salmon, reduce heat to low and keep warm while you cook the pasta.
- Cook the pasta according to package directions, drain well, then toss with 1 cup of the sauce. Divide between 6 bowls and top with
- remaining sauce.
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