Orecchiette with salmon, cherry tomatoes and olives

I had a couple of salmon fillets in the fridge the other day, but I wasn’t in the mood for my usual holier-than-thou grilled with salad option. So I came up with this pasta dish instead. Much naughtier but delish! My eldest gobbled it up too. She’s getting to be quite the little foodie. As for the youngest, she had plain ravioli with boiled veggies instead. Blah.

Recipe: Orecchiette with salmon, cherry tomatoes and olives

300g orecchiette

olive oil

2 garlic cloves, chopped

1 small red onion, finely diced

1/2 tsp chilli flakes

2 salmon fillets, cut into 2cm chunks

400g can of cherry tomatoes

1/2 cup white wine

20 kalamata olives, halved

METHOD: Bring water to boil and cook pasta according to directions. Saute onion and garlic until soft. Add white wine, stir for 1 minute. Add can of cherry tomatoes. Bring to simmer. Add salmon chunks, simmer until just cooked. Toss through olives. Add salt and black pepper to taste. Drain orecchiette and toss with sauce. Serve.