Salmon and Tomato Pasta

Serves 4

• 15 oz can pink salmon
• 14 os can chopped tomatoes
• 6 oz pasta shapes of your choice
• 1 tablespoon freshly chopped basil
• salt and black pepper to taste
• 4 oz Parmesan or Cheddar cheese, grated

Method

1. Drain the can of salmon, reserving the juice.
2. Flake the fish and set aside.
3. Preheat oven to 190*C, 375*F, mark 5.
4. Cook the pasta for 5 minutes in boiling, salted water, drain and put into 4 individual or 1 large ovenproof serving dish.
5. Mix the salmon juice with the chopped tomatoes, basil and black pepper.
6. Flake the salmon on to the pasta and spread the chopped tomato mixture on top.
7. Sprinkle the cheese over the tomato mixture, cover with a lid or aluminium foil and bake for a further 10 minutes.
8. Serve hot with salad.