Salmon & Tomato Pasta

Keep a can of salmon in the cupboard and dinner is half-done. This baked pasta leans on pantry staples, flaking the fish over a bed of barely-cooked noodles and crowning it with chopped fresh tomatoes, basil, and black pepper.

There’s a smart move built in: the salmon’s canning juice gets mixed into the tomato topping instead of tossed out, so none of that savory, briny flavor goes to waste.

The pasta only boils for five minutes, just shy of done, because it finishes cooking in the oven and soaks up the tomato juices as it bakes. A blanket of cheese melts over the top.

Baking it covered first traps steam to cook everything through, then you pull the lid for the last stretch so the cheese browns and bubbles. Serve it hot with a crisp green salad on the side.

Kitchen Tips

• Boil the pasta only until barely al dente; it finishes in the oven and would turn mushy if fully cooked first.
• Save the salmon canning liquid and stir it into the tomatoes for extra flavor.
• Pick through the flaked salmon for any stray bones or skin if you prefer a smoother bite.
• A sharp cheese like cheddar or Parmesan browns better and adds more punch than mild varieties.

Variations

• Use fresh poached or leftover cooked salmon in place of canned.
• Stir in peas, spinach, or sweetcorn for color and extra vegetables.
• Add a pinch of chili flakes or a squeeze of lemon to brighten the whole dish.