Picante Pasta with Salmon

In this recipe

Notta Pasta Rice Spaghetti

Picante Pasta with Salmon

This quickly prepared dish has a refreshingly Mediterranean flavor. Green olives, garlic and hot pepper flakes give the pasta and fish a spicy kick.

Yield

4 servings

Time

20 minutes to assemble

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Spaghetti
1 tablespoon olive oil
1 lb salmon fillet, with skin
Salt and pepper
1/2 cup pitted green olives (we prefer the herbed olives at the olive bar)
1 1/2 tablespoons finely minced garlic
1/4 to 1/2 teaspoon red pepper flakes
2-14.5 oz cans diced tomatoes, with Italian seasonings
1/2 cup grated Parmesan cheese

Directions

1.	Bring a large pot of salted water to a boil.
2.	In a large non-stick skillet heat oil over a medium-high heat. Cut 3 diagonal slits into salmon skin to prevent it from curling. Sprinkle both sides of salmon with salt and pepper to taste. Add to skillet, skin side down.
3.	Cook 5 minutes or until the skin is browned and crispy. Flip fish over. Cook 5 minutes more, or until fish is almost cooked through. Remove salmon to plate. Do not wash out skillet.
4.	Add green olives, garlic and red pepper flakes to skillet. Sauté 1 to 2 minutes or until garlic starts to turn golden. Add diced tomatoes and bring to a boil, stirring occasionally. Add fish, skin side up. Simmer for 5 minutes.
5.	Boil Notta Pasta according to directions on box. Drain and rinse pasta briefly. Remove fish from skillet. Add drained pasta and Parmesan to skillet. Toss until noodles and sauce are well combined. Transfer pasta to platter and top with fish, skin side up. Serve immediately.