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    Salmon & roasted pepper puttanesca

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    Salmon & roasted pepper puttanesca

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 2

    Ingredients

    180g pack 2 Romano peppers
    200g wholegrain spelt spaghetti
    300g Cooks’ Ingredients Passata
    3 salad onions, finely sliced
    50g sliced black olives, drained
    1/2 tbsp capers, drained
    Pinch chilli flakes
    170g pack Scottish poached salmon fillets
    20g Parmigiano Reggiano, finely grated

    Method

    1. Preheat the grill to high. Place the whole Romano peppers on a baking sheet and grill for 10 minutes, turning halfway through. Meanwhile, bring a large saucepan of salted water to the boil, and cook the pasta according to pack instructions. Drain, reserving 50ml of the cooking water.

    2. In a large saucepan or casserole, heat the passata, salad onions, olives, capers and chilli flakes over a low heat. Remove the peppers from the grill, roughly chop (discarding the skin, stalks and seeds) and add to the sauce. Season and simmer gently.

    3. Transfer the pasta to the sauce, add the salmon in large flakes (discarding the skin) and toss together with the reserved pasta water, a splash at a time until glossy and coated. Divide between 2 plates, sprinkle with cheese and serve immediately.

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