Whole Cherry Tomato & Chilli Pasta With Salmon & Spinach

Ingredients

• 1 tbsp. olive oil
• 2 salmon fillets, skinned
• Salt & black pepper to taste
• 400g Rigatoni pasta, or pasta of your choice
• 350g jar Sacla’ Whole Cherry Tomato & Chilli Pasta Sauce
• 200g baby spinach leaves

Method

Step 1

Preheat the oven to 190°C/170°C fan.

Step 2

Drizzle the salmon filets with olive oil and season well. Lightly wrap them in foil and place in a roasting tin. Cook for 20 minutes or until salmon is cooked through, opening the foil up for the last 5 minutes of cooking.

Step 3

While the salmon is cooking, add the pasta to a large pan of boiling salted water and cook as per pack instructions. Drain, and tip back into the pan.

Step 4

Add the Tomato and Chilli Sauce to the pasta and heat gently.

Step 5

Add the spinach leaves and cook for 1 minute so they wilt slightly but still have plenty of bite to them.

Step 6

Roughly tear the salmon into chunky pieces and add to the pasta.

Original recipe from Sacla