A couple of weeks ago I missed the opportunity to join Zanussi on one of their roadshows and cook with the gorgeous Gino. It was just too far away in Newcastle for me to travel and be away from the children. With hindsight it was a good call as Erin was poorly and ended up in hospital with an asthma attack. However it was a great opportunity that was offered to me as part of being on the Zanussi Easy Team ambassador programme.
Therefore Zanussi sent me the ingredients to see if the meal Gino planned was really as easy as it seemed. I can say it was. My family love salmon and this was such a quick and easy meal to prepare. They all ate everything on their plate with my three year asking for more! This will definately be cooked again, as a working mum it was literally from the fridge to the dining table within half an hour.
Serves 4
6 Tablespoons Extra Virgin Olive Oil
2 Garlic cloves, peeled and finely sliced
2 medium-hot red chillies, deseeded and finely sliced
2 x 400g tins of chopped tomatoes
3 tablespoons freshly chopped flat leaf parsley
400g Salmon fillet, cut into 1cm cubes
500g Rigatoni
Salt to taste
Heat the oil in a large frying pan or wok over a medium heat and stir-fry the garlic and chillies with a wooden spoon for about 1 minute until sizzling.
Add the tomatoes and parsley, stir well and simmer gently, uncovered, for 10 minutes, stirring every couples of minutes.
Carefully stir in the salmon and season with salt. Remove from the heat and set to one side.
Meanwhile, cook the pasta in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same pan.
Place the pan over a low heat, pour in the sauce and stir for 30 seconds to allow the flavours to combine properly. Serve immediately.
One Response
this sounds and looks delicious Emma, never thought of adding salmon to arrabbiata before but will definitely try in future. xx