CHILLI SALMON PASTA BAKE
INGREDIENTS (SERVES 4)
1 fillet of Huon woodroasted salmon, skin removed
1 cup of black pitted kalamata olives, roughly chopped
Hillfarm garlic infused canola oil, drizzle
4 anchovies, roughly chopped
1 brown onion, diced
1 tbs capers
1 garlic clove, thinly slices
1 chilli, diced
1 1/2 cups Barilla penne pasta
few sprigs of thyme
small handful of parsley, roughly chopped
1 lemon zest
1 jar Barilla arrabiata sauce
a dash of Ashgrove cream
large handfull of Ashgrove vintage chedder cheese
In a on medium heat drizzle some oil and add the olives, anchovies, onion, capers, garlic and chilli to the pan. Leave to cook.
Add the pasta to a boiling pot of water and let it cook for 10 minutes.
Head back to your pan and add the salmon by flaking it in then the thyme, parsley and lemon zest. Stir through and then add the sauce and cream. Once the sauce is bubbling and the ingredients is cooked turn the heat off and add the pasta to your sauce. Sprinkle the cheese on top and in the grill for 5 minutes.
Serve with a squeeze of lemon juice on top.