4 oz rotini pasta, uncooked
2 Tbsp olive oil
1 medium sweet onion, diced small
2 fresh Roma tomatoes, diced
1 tsp dried oregano
1/8 tsp dried red pepper flakes
1 can (15 oz) cannelini beans, rinsed and drained well
1 can (7 oz) pink salmon, drained
1 Tbsp small capers
1 Tbsp fresh chopped parsley
1/4 cup fresh grated Parmesan
salt and black pepper to taste
Cook rotini pasta in large pot filled with salted water according to package directions; drain well and return pasta to pot.
Put heat under pot on low.
Add to the pasta in the pot the oil, onion, tomatoes, oregano, and red pepper flakes; toss to combine well.
Add to the pot the beans, salmon, and capers; toss again gently to combine well.
Continue heating mixture over low heat, tossing gently, just until all ingredients are warmed thoroughly.
Remove from heat and toss with fresh chopped parsley and Parmesan cheese. Taste and add salt and pepper as needed. Serve warm. Will serve 4.
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