Shelly's Recipe

SALMON CAPELLINI

Category: Pasta - Seafood

1/4 cup olive oil
1/2 cup pine nuts
4 cloves garlic, minced
2 large tomatoes, seeded and chopped
2 (6 oz) jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil
9 oz Capellini or Angel Hair pasta, cooked al dente
1 (7.1 oz) can pink salmon
Salt and pepper, to taste
Grated Parmesan cheese

heat oil in a heavy skillet over medium-high heat. Add pine nuts and garlic and saute until light brown, about 3 minutes. Stir in tomatoes, artichoke hearts and basil. Cook for an additional 3 minutes. Add salmon and toss until heated, about 1 minute. Season with salt and pepper. Pour over pasta and toss. Sprinkle with cheese and serve immediately. Serves 4.