SALMON WITH TOMATOES, PARSLEY AND OLIVE OIL

Ingredients

• 2 T extra virgin olive oil
• 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

Directions

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 until desired moistness is attained.
Mix thoroughly and serve immediately. No cheese with this dish.

Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
SALMON WITH TOMATOES, PARSLEY AND OLIVE OIL