Pasta With Red Sauce and Salmon

lucy k.'s Note:

When preparing salmon, I usually cut off the skinny edges and freeze them in a zip-lock bag. Then there's fish on hand to throw into a quick dish like this one.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 medium onion , chopped
• 4 garlic cloves , minced
• 1 (28 ounce) can tomatoes , diced
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• ½ lb uncooked salmon , cut in bite-sized pieces
• 1 teaspoon fennel seed
• ¼ teaspoon red pepper flakes
• ½ teaspoon ground pepper
• salt
• 1⁄3; cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 3 cups penne or 3 cups fusilli

Directions:

1. Heat oil in large pan over medium heat.
2. Add onion; cook 3 minutes.
3. Add garlic; cook an additional 2 minutes.
4. Add next 6 ingredients; simmer 20 minutes, stirring occasionally (gently to avoid breaking apart salmon).
5. Cook pasta while sauce is simmering.
6. Add water if sauce becomes too thick.
7. Add parsley and basil a couple of minutes before serving.

Reviews

[realbirdlady]

An easy way to stretch a little bit of fish - this makes four very hearty servings (or six more modest ones). However, it doesn't much show off the salmon - to my taste, this amount of fennel was overpowering, and in general the seasonings support the tomatoes, not the unique flavor of salmon.

[Lille]

Great, simple meal. I used a 690 gram jar of strained tomatoes (passata) instead of the diced canned tomatoes, a personal preference for making quick pasta sauces.