Salmon and roasted tomato pasta

ServeS 4

Ingredients:

12 cherry tomatoes

1 tbsp olive oil

12oz (350g) dried pasta, such as penne

12oz (350g) leftover baked salmon, flaked into chunks

sea salt and freshly ground black pepper

hot chili oil

Method:

1 Preheat the oven to 200°C (400°F). Put the tomatoes in a roasting pan, and drizzle over the olive oil. Roast in the oven for 15–20 minutes until the tomatoes are beginning to char slightly and the skins are bursting.

2 Meanwhile, cook the pasta as the package directs, until it is tender yet still firm to the bite. Drain, reserving a small amount of the cooking water. Return the pasta to the pot and toss together with the reserved cooking water. Add the salmon and roasted tomatoes, toss gently to mix, and season with salt and pepper. Drizzle with a little chili oil, and serve immediately.

Salmon and roasted tomato pasta