Spicy tomato and salmon pasta

Left overs and over ripe tomatoes...

Two nights ago, my husband and I had a date night (at home) and I cooked salmon with home made chips and vegies. The fillets were too big for both of us, so we shared one fillet and put the other in the fridge. This left over fillet formed the base for my families lunch this afternoon. I also had some tomatoes given to me by a neighbour that were desperate to be eaten. This was my creation. It took around 30 mins to cook and serves four people.

Ingredients:

Ripe tomatoes (enough to make around 150ml of tomato juice)
1 x tbsp. of olive and chili infused olive oil *
2 x cloves of Australian garlic - crushed
1 x medium onion - chopped
1 x small bunch of fresh parsley - finely chopped
400gms of uncooked pasta - I used spiral and butterfly
1 x medium size fillet of salmon* - cooked and flaked
1/4 cup of vegetable stock
1/4 cup of white wine

Method:

1) Bring water to boil for pasta
2) Add tomatoes to pasta water and blanche until skin starts to split
3) Remove tomatoes and run under cold water
4) Add pasta to boiling water and cook until aldente
5) Peel tomatoes and place into separate dish, smash with potato masher then sieve into separate jug to remove pips and other large chunks
6) Using a large fry pan, over a medium flame, heat oil and gently fry onion and garlic until fragrant and soft
7) Add tomato juice and stir until simmering - simmer for around 1 min
8) Add stock and wine - let simmer for another 2 mins - Don't let it burn!
9) Add chopped Parsley and continue to simmer
10) Add salmon and stir through until warmed through completely
11) Add cooked pasta and stir through
12) Season to taste

*The oil I have used is home made olive oil infused in home grown green Spanish olives and home grown red chillies but you could buy the equivalent from any good deli.

*The salmon I used was pre-seasoned chili and lime from Woolworths, but you could try smoked salmon instead

I hope you like it. We did!

bon appetite!.