Pappardelle with Salmon

Serves 4-6


Ingredients:

500g pappardelle
2 tbsp olive oil
2 cloves garlic, finely chopped
1 tsp chopped fresh chilli
500g ripe tomatoes, chopped
1 tsp soft brown sugar
425g can pink salmon, drained and flaked (all bones removed)
½ cup (30g) fresh basil leaves
salt and pepper


Method:

1. Cook pappardelle in a large pan of rapidly boiling water until just tender. Drain well and keep warm.
2. Heat the oil in a heavy-based pan and cook the garlic and chilli for 1 minute over low heat. Add the chopped tomatoes and any juices, and the sugar. Cook, stirring gently, over low heat for 5 minutes or until the tomatoes are just warmed through.
3. Add the salmon and basil, then season with salt and pepper. Place the pasta in warm serving bowls and spoon the sauce over the top. Serve immediately.