It’s been awhile since I’ve posted up a recipe – I think you’ll like this one!
My mother gave my husband this nice Mediterranean cuisine cookbook a couple of years ago (see below), and there are some good “go-to” dinners that are incredibly satisfying. One is a make-fast canned fish and pasta dish. It’s PERFECT if you forgot to take something out for dinner. It’s also very “forgiving” in that you can swap out a few of the ingredients for others. I do that all of the time.
(affiliate links – I’m in love with that Rooster pasta serving bowl!)
We pretty much always substitute canned salmon for the canned tuna listed in the recipe. And, as much as I love mushrooms, I’m more likely to have green or black olives on hand. They are perfect in this recipe.
So here’s the recipe “as is” – my adaptation further down.
I always swap out the tuna for a 14.75 oz. can of canned salmon. I’m sure it would be fine with the tuna, it’s just our preference.
I mentioned above we also typically put in green olives or black olives versus mushrooms. The first time I made this recipe was with the mushrooms and it’s very good. BUT, I usually have to plan ahead and buy mushrooms if I want to use them. Olives, on the other hand, I typically have on hand. My olive substitution is about 1/3 to 1/2 cup olives (green OR black), cut in half. Sometimes I add more…
This time of year I’m not as likely to have fresh tomatoes on hand, and most at the store are pretty anemic right now anyway. I often use a 14.5 oz. can of steam-peeled, salt-free, petite diced tomatoes. Perfect.
If I have fresh basil, I’ll use it. If not, I skip it. My chicken stock is not “defatted.” 😉
By the way, the onions really make this dish. I would not swap them out for something else.
- ⅓ to ½ cup black or green olives, cut the olives in half
- 1 cup sliced onions (plain white cooking onions work well)
- 1 TBS of olive oil + extra for drizzling
- 1 can (14.5 oz.) no-salt, petite diced tomatoes (steam peeled if you can get that)
- 1 can (14.75 oz.) wild caught salmon, lower sodium
- ¼ cup chicken stock
- Pinch of hot pepper flakes
- 8 oz. of fettuccine pasta (uncooked)
- Big pot of water for cooking the pasta (about 6 cups of water)
- 2 TBS chopped fresh basil (optional)
- 3 TBS grated Parmesan cheese
- Set the pot of water on the stove at high heat to get the water boiling for the pasta.
- Open the can of salmon and drain it. Then, in a small bowl, flake the salmon with a fork to your desired "chunks." I like to have different sized chunks, with a few bigger ones for each serving.
- In a large pan over medium heat, add your olive oil and sauté the onions and olives. This will take approximately 5 minutes. Stir frequently.
- Next, add the can of tomatoes to your frying pan, along with the salmon, chicken stock, and pepper flakes. Give a good stir and cover.
- Lower the heat and simmer in the pan for about 5 minutes.
- Cook your pasta according to the directions on the box. Your water should be boiling by now. Boil the fettuccine pasta for about 10 minutes. You will want it to be tender.
- When pasta is done cooking, drain carefully then transfer the pasta to a very large bowl.
- Add the salmon mixture from the frying pan.
- Add basil now if you are using it.
- Toss pasta dish well.
- On top, add the Parmesan cheese and give it another gentle toss.
- Drizzle very lightly with a bit more olive oil.
- Serve family style and enjoy it!
This post is part of the March blog drop! You might also want to check out: