Farfalle al salmone
2 cloves garlic, peeled and squashed with the blade of a knife
7 oz vacuum packed salmon, in small pieces, or 7 1/2 oz canned salmon, drained well and flaked
1-14 oz can Italian plum tomatoes, crushed
1/2 chili pepper, broken into small pieces or 1/4 t chili pepper flakes
2 T fresh Italian parsley, chopped
salt
1 lb bows (farfalle) or conchiglie (shells)
6 quarts water
Preparation - Easy
Serves 4
2 cloves garlic, peeled and squashed with the blade of a knife
7 oz vacuum packed salmon, in small pieces, or 7 1/2 oz canned salmon, drained well and flaked
1-14 oz can Italian plum tomatoes, crushed
1/2 chili pepper, broken into small pieces or 1/4 t chili pepper flakes
2 T fresh Italian parsley, chopped
salt
1 lb bows (farfalle) or conchiglie (shells)
6 quarts water
Heat the olive oil in a saucepan over medium heat.
Add the garlic and brown lightly.
Add the salmon. Cook for a few minutes over low heat, stirring occasionally with a wooden spoon.
Add the tomatoes, and chili pepper. Simmer for about 10 minutes.
Meanwhile, cook the pasta. Drain when done to taste, reserving 1/4 cup of the water.
Place pasta in large warm bowl and pour sauce over it.
If you prefer the sauce moister, or it seems too dry, add one tablespoon of the reserved liquid at a time till desired moistness is attained.
Mix thoroughly and serve immediately.
No cheese with this dish.