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Salmon puttanesca
25 mins
easy
Ingredients
400g cooked long pasta
150g fresh salmon
60g pitted black olives, chopped
60g capers, chopped
Juice and zest of 1 lemon
1 tin crushed tomatoes
1 fresh tomato, diced
2 garlic cloves, sliced
5g basil leaves
4 anchovies, chopped
20ml extra-virgin olive oil, plus extra to serve
30g flat-leaf parsley, leaves and stalks chopped
Method
Cook the pasta in salted water. Drain and set aside, reserving some pasta water.
Over low heat, gently cook the oil, parsley stalks and garlic for a couple of minutes. Add the olives, fresh tomato, capers and anchovies. Cook for 5 minutes.
Add the crushed tomatoes and simmer gently for 15 minutes.
Meanwhile, dice the salmon and toss with half the parsley, lemon juice and zest, and a drizzle of olive oil.
Add the pasta and salmon to the sauce, with a splash of reserved pasta water. Mix well.
Stir through the remaining parsley and basil.
Serve with a drizzle of extra-virgin olive oil.
