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Salmon and Tomato Pasta

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 10 minutes. Serve hot with salad.

Serves 4.




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