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),
- 2 cans 2 cans (14.5 oz. each) diced tomatoes in juice
- 1 can 1 can (8 oz.) tomato sauce
- 1/2 cup 1/2 cup chopped yellow or white onion
- 2 cloves 2 cloves fresh chopped garlic
- 1 1 fresh chopped jalapeo pepper
- 2 teaspoons 2 teaspoons dried oregano
- 1/4 teaspoon 1/4 teaspoon ground cumin
- 2 teaspoons 2 teaspoons vegetable oil
- 8 oz. 8 oz. Fideo, angel hair or spaghetti pasta
- Salt and pepper, to taste
- White cheese, as needed
- Fresh chopped cilantro, as needed
Servings:
Units:
Instructions
- Drain and flake salmon.
- In bowl, mix diced tomatoes, tomato sauce, onion, garlic, jalapeo pepper, oregano and cumin. Heat oil over medium heat, using a large
- saucepan. Carefully add tomato mixture to heated pan, stirring constantly. Bring to a boil; reduce heat and simmer for 10 minutes.
- Cook pasta according to package directions. Drain, rinse and keep warm.
- Fold salmon into sauce and heat through. Add salt and pepper to taste. To serve, portion one-quarter of the pasta onto each of 4 plates.
- Top with salmon mixture, crumbled white cheese and chopped cilantro, as desired.
Share this Recipe
