Title: Salmon and Tomato Pasta
Categories: Pasta, Fish
Yield: 4 Servings

418 g Canned pink Alaska salmon
175 g Pasta shapes of your choice
396 g Canned tomatoes, chopped
1 tb Freshly chopped basil
Freshly ground black pepper
- to taste
100 g Fresh Parmesan cheese
- grated
-OR- Cheddar cheese, grated

Preheat oven to 190 C, 375 F, Gas mark 5.

Drain the can of salmon, reserving the juice. Flake the fish. Set aside.

Cook the pasta for 5 minutes in salted water, drain and put into 4
individual or 1 large oven proof serving dish. Mix the salmon juice with
the chopped tomato, basil and black pepper Flake the salmon onto the pasta
and spread the chopped tomato mixture over the top.

Sprinkle the cheese over the top and cover with lids or aluminum foil. Bake
for 15 minutes, remove the lid and bake for a further l0 minutes. Serve hot
with salad.

Serves 4. Approx. 325 kcals per serving

From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
permission from Alaska Seafood Marketing Institute Meal-Master compatible
recipe format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini