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This is pretty much my default go to dish when I have a mental block about what to cook for dinner. Whipped up in 20 minutes with some seriously punchy flavors, it is absolutely delicious and is one recipe you should commit to memory because it’ll never let you down.
200g dried spaghetti
1 x 200g fillet of hot smoked salmon, flaked into small chunks
1 large garlic clove, finely chopped
1 large tomato, finely chopped
1 tablespoon capers, finely chopped
1 red chilli, finely chopped
Prep time: 10 minutes
Cooking time: 10 minutes
Bring a large pot of salted water to the boil, add the spaghetti and cook until al dente, around 8-10 minutes.
While the spaghetti cooks, heat two tablespoons of olive oil in a large sauté pan on medium heat. Add the tomato, chilli, garlic and capers and cook until soft but not coloured, around 5 minutes, when the pasta is cooked, drag it from the pot of water using tongs into the sauté pan and toss with the sauce until fully combined. Zest over half the lemon, add in the salmon and of the rocket and fold in gently until fully combined.
Divide the pasta mixture between two plates and serve with a chilled Rosé or Chardonnay