300g Napolina Farfalle pasta
15ml Napolina Olive Oil
1 onion, finely diced
2 garlic cloves, finely diced
3 salmon fillets (approx 100g per fillet)
350g jar Napolina Tomato & Basil Pasta Sauce
Handful of fresh basil
30g grated Parmesan cheese
Preheat the oven to 190°c / Gas Mark 5.
Place 3 salmon fillets (approx 100g each) onto an oiled baking tray.
Season with salt and pepper and cook for 10 - 15 minutes.
Bring a large pan of water to the boil and season with salt.
Add 300g of farfalle pasta and cook until al dente.
Meanwhile, heat 15ml of olive oil in a large pan over a medium to low heat.
Finely dice 1 onion and 2 cloves of garlic, fry for 5 minutes until soft.
Add one jar of tomato & basil pasta sauce and simmer gently for a further 5 minutes.
Remove the skin from the cooked salmon.
Carefully flake the flesh onto a separate plate.
Drain the cooked pasta then add to the sauce and mix together.
Add the flaked salmon then gently stir again.
Season with salt and pepper.
Serve with some grated Parmesan cheese and shredded basil leaves.