Smoked Salmon & Crushed Tomatoes Sauteed in Anchovie Fillets, Hot Pepper Flakes and EVOO Over Whole Grain Pasta
Ingredients and Prep: I used approx. 4 0z. of packaged Scottish smoked salmon gently pulled or cut apart into 3/4″ pieces (approx. 4 thinly sliced fillets), 2 – 14 oz. cans of unsalted crushed tomatoes, 4-5 anchovie fillets packaged in EVOO and hot pepper flakes (combine the ingredients yourself if unable to find product pictured), 3 tbs. low fat half & half, 1 lb. whole grain pasta of your choice, salt and fresh ground black pepper to taste and parsley, if desired.
Time to prep and cook : 25-30 minutes
Step 1: Saute’ anchovie fillets over medium/low flame in extra large skillet with 2-3 tbs. of EVOO from product container. Add hot pepper flakes if not already added. The fillets will begin to melt down as you gently stir them in the hot oil
Step 2: Bring a large pot of salted water to a boil to cook pasta according to package directions. Once cooked al dente, drain and reserve 1/4 cup of cooking water.
Step 3: Add crushed tomatoes to anchovie and EVOO saute’. Increase the heat and cook tomatoes for approximately 8 minutes stirring occasionally. Add parsley, if desired.
Step 4: Add salmon pieces and low fat half & half to tomatoes and anchovies. Gently fold mixture. Decrease heat to a low flame.
Step 5: Add pasta and half of the reserved cooking water, if needed, into the large skillet containing the salmon, anchovie & tomato saute’. Gently fold ingredients until pasta is evenly coated. Add additional reserved cooking water only if needed. Transfer to a large bowl and serve.
Note: There is no need to add salt to this recipe other than to the pasta cooking water. The anchovies and salmon provide adequate salt to the saute’. Also, the amount of half & half is negligible when cooking a pound of pasta and is also low fat so no worries.