I love salmon, unfortunately we don’t get wild Alaskan salmon here but I’m happy to find it in a can. I prefer using it than fresh ones when adding to pasta dishes because it is very convenient and makes cooking easier and quick. Pasta dishes like this is what I make when I don’t feel like spending too much time in the kitchen, especially now, that it’s summer..my whole kitchen feels like a furnace.
Here’s the recipe, let me remind you to just use it as a guide as I don’t really measure ingredients per se when cooking, especially, pasta dishes. They are really easy, even if you are not a good cook, yet..just give it a try and follow your taste bud 🙂
Happy Cooking! God Bless
- 8-10 ounces spaghetti noodles, uncooked
- 3 cloves garlic, minced
- 1 large onion, minced
- 1 can wild Alaskan pink salmon, drained
- ½ cup sun-dried tomatoes, chopped
- a cup of fresh basil leaves, washed thoroughly
- grated parmesan cheese
- salt and pepper to taste
- extra virgin olive oil
- red pepper flakes, optional
- Cook spaghetti, al dente, just follow instructions at the packaging.
- while spaghetti is cooking, heat a pan over medium fire; add olive oil, about 2 tablespoons.
- Saute garlic, onion until fragrant and onion is soft and translucent. Add sun-dried tomatoes, cooked for about a minute then add salmon. Add cooked spaghetti and some of the pasta water, about ¼ cup. Toss gently to combine; season with ground black pepper. Add the fresh basil leaves, mix to combine; turn off heat. Sprinkle some grated Parmesan cheese and red pepper flakes, if using, on top just before serving.