Name: Crusty salmon and tomato pasta bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: Topping; 10 slices stale white bread, crusts removed, torn; 90 gram butter, chopped, at room temperature; 1/3 cup parsley leaves; 1 tablespoon grated lemon zest; 2 garlic cloves, crushed; 350 gram spiral pasta; 1 tablespoon olive oil; 1 red onion, chopped; 3/4 cup halved semi-dried tomatoes; 1/2 cup sliced marinated roasted red capsicum; 1/3 cup basil leaves; 2 400 g cans diced tomatoes; 400 gram boneless, skinless salmon fillet, chopped; 1/3 cup lemon juice

Ingredients

Topping

10 slices stale white bread, crusts removed, torn

90 gram butter, chopped, at room temperature

1/3 cup parsley leaves

1 tablespoon grated lemon zest

2 garlic cloves, crushed

350 gram spiral pasta

1 tablespoon olive oil

1 red onion, chopped

3/4 cup halved semi-dried tomatoes

1/2 cup sliced marinated roasted red capsicum

1/3 cup basil leaves

2 400 g cans diced tomatoes

400 gram boneless, skinless salmon fillet, chopped

1/3 cup lemon juice

Method

1.Preheat oven to hot 200°C.

2.Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well, return to pan. Set aside.

3.Meanwhile heat oil in a frying pan on high. Sauté onion for 2-3 minutes until tender. Reduce heat. Cook for 30 seconds until fragrant.

4.Stir the semi-dried tomatoes, capsicum and basil through. Cook for 1-2 minutes, until tender. Add diced tomatoes and bring to the boil, stirring. Reduce heat to low and simmer, covered, for 10 minutes.

5.Remove from heat and toss through pasta with salmon and lemon juice. Spoon into 10-cup casserole dish.

6.To make the topping: Place all ingredients in food processor. Pulse until mixture is coarsely chopped. Season to taste. Scatter over pasta and bake for 15-20 minutes until salmon is cooked and topping is crisp.

Breadcrumbs are a great way to use up leftover bread. Make a large quantity and freeze so you always have them on hand.
Note

Woman's Weekly Food

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