Salmon and Tomato Pasta

418 g Canned pink Alaska salmon

175 g Pasta shapes of your choice

396 g Canned tomatoes, chopped

1 tb Freshly chopped basil

Freshly ground black pepper - to taste 100 g Fresh Parmesan cheese

- grated -OR- Cheddar cheese, grated

Preheat oven to 190 C, 375 F, Gas mark 5. Drain the can of salmon, reserving the juice. Flake the fish. Set aside. Cook the pasta for 5 minutes in salted water, drain and put into 4 individual or 1 large oven proof serving dish. Mix the salmon juice with the chopped tomato, basil and black pepper Flake the salmon onto the pasta and spread the chopped tomato mixture over the top. Sprinkle the cheese over the top and cover with lids or aluminum foil. Bake for 15 minutes, remove the lid and bake for a further l0 minutes. Serve hot with salad. Serves 4. Approx. 325 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood format courtesy of Karen Mintzias