Name: Salmon and roast tomato spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 200 gram cherry tomatoes; 2 tablespoon vegetable or olive oil; 400 gram spaghetti; 1 cup soft fresh sourdough breadcrumbs; 1 teaspoon cayenne pepper; 2 cloves garlic, crushed; 415 gram can pink salmon, drained, flaked; 1/4 cup light sour cream; 1/4 cup finely chopped flat-leaf parsley

Ingredients

200 gram cherry tomatoes

2 tablespoon vegetable or olive oil

400 gram spaghetti

1 cup soft fresh sourdough breadcrumbs

1 teaspoon cayenne pepper

2 cloves garlic, crushed

415 gram can pink salmon, drained, flaked

1/4 cup light sour cream

1/4 cup finely chopped flat-leaf parsley

Method

1.Preheat oven to 200°C/180°C fan forced. Place tomatoes on a baking tray. Drizzle with half the oil; toss to combine. Bake for 15 minutes or until just starting to collapse.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water for 10 minutes or until tender. Drain.

3.Heat remaining oil in a frying pan over high heat. Add breadcrumbs, cayenne pepper and garlic; cook and stir for 3 minutes or until golden. Transfer half the breadcrumb mixture to a heatproof bowl.

4.Add salmon, sour cream, half the parsley and the pasta to frying pan; toss to combine. Top with tomato and reserved breadcrumb mixture. Sprinkle with remaining parsley. Serve.

Make breadcrumbs with sandwich bread instead of sourdough. You’ll need 2 slices of bread to make 1 cup of crumbs. Vegetarians can replace salmon with 400g drained, rinsed cannellini beans.
Note

Woman's Weekly Food

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Ingredients

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