Salmon Pasta with Italian Parsley

I bought a bunch of Italian Parsley the other day, thinking that parsley and Italian parsley is the same thing. How wrong I was! Italian Parsley has a sharper, pungent taste than normal parsley. I learnt a bitter lesson when I put it into my soup.

Not wanting the whole bunch to go to waste, I searched online for recipes that use Italian parsley. Voila! Good 'ole Google managed to get me a nice pasta that uses Salmon AND Italian parsley, two ingredients that I already have in the kitchen. Yeayyy!

So here goes the recipe...


SALMON PASTA WITH ITALIAN PARSLEY





Serves 4

2 tbs extra virgin oil
2 cloves garlic, peeled and squashed with the knife blade (I used garlic puree)
3 frozen salmon fillets, cut into small pieces (alternatively you can use canned salmon, just drain well and flake it)
1 medium can of tomatoes, crushed (I use 2 large fresh tomatoes)
1/4 tsp chili pepper flakes (optional for that extra zing)
2 tbs fresh Italian parsley, chopped
salt
1 lb pasta ( I use thin spaghetti)
Water to boil pasta

1. Heat the olive oil in a saucepan over medium heat
2. Sautee the garlic until slightly brown
3. Add salmon pieces. Cook for a few minutes over low heat, stirring occasionally
   
4. Add the tomatoes and chili pepper. Simmer for about 10 minutes. The tomatoes will be the juice for the pasta
5. Cook the pasta according to the package instruction. Add a dash of salt to prevent the pasta to stick together
6. When pasta is done, drain the water
7. Pour sauce over pasta
8. ENJOY!