Looking for something quick, easy and reasonably healthy to make during the week, which isn’t your usual fry-up, I recommend this salmon and pasta bake. Developed on a camping trip with only basic equipment available in the caravan, this recipe needs only a few basic ingredients, little more time than it takes to boil some pasta and it tastes delicious.
Ingredients (serves 6-8):
- 400g pasta (any shape but penne work well for us)
- 2 medium-sized onions, chopped
- 2tbsp olive oil
- 2 garlic cloves, finely diced
- 600g tinned pink salmon
- 1/3 bag of frozen sweetcorn or 1 large tin
- 3 tins of chopped tomatoes (or two chopped, one herby and chopped)
- 1/4 bottle tomato ketchup
- 100g grated cheddar cheese (mature)
Bring a pot of water to the boil and cook the pasta according to the instructions on the packaging. Pre-heat the oven to 200ºC.
In the meantime, fry the onions and garlic in olive oil. Add the salmon and stir until well-mixed. Add pepper to taste. Grate the cheese.
Strain the pasta, transfer back into the pot, mix with the onions and garlic and stir in the tomatoes, sweetcorn (if you use frozen sweetcorn, simmer over low heat for 2-3min) and ketchup. At this point in time, don’t judge a dish by it’s look.
Transfer the mix into a deep baking tin and sprinkle the cheese on top. Switch the oven to grill function and grill for 5-10min until golden brown on top. Yum.