Rocket and Salmon Put­tanesca

PREP TIME: 5 MINS COOK­ING TIME: 20 MINS SERVES 2

No. 1 Magazine - - RECIPE -

IN­GRE­DI­ENTS:

• 2 tbsp olive oil • 2 cloves gar­lic, thinly sliced • ½ tsp chilli flakes • 50g black olives

METHOD:

Fill a ket­tle with wa­ter and bring to the boil. Heat the oil in a fry­ing pan and gen­tly cook the gar­lic, just when it starts to be­come golden, add the chilli, olives and ca­pers cook for 1 minute then add the pas­sata and stir. Pour the boil­ing wa­ter into a large saucepan and then cook the pasta ac­cord­ing to the packet in­struc­tions. Lay the salmon fil­lets on top of the sauce, sea­son with pep­per and cover tightly with foil. Leave to • 1tbsp ca­pers, chopped • 200ml pas­sata • 2 salmon fil­lets • 200g spaghetti • 1 bag rocket

gen­tly bub­ble and steam for 8-10 min­utes When the salmon is cooked, care­fully lift out of the pan and set aside on a warm plate. When the pasta is cooked drain and re­turn to the pan, add the rocket, along with the sauce. Stir well so it’s to­tally coated and the rocket is wilted. Taste to check the sea­son­ing. Di­vide the pasta be­tween two plates, flake the salmon over the top and serve.

Salad Used: Rocket

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