This recipe comes from Kathy's kitchen. We have adapted it from the original Martha Stewart recipe. It makes for a great weeknight, very fast meal.
Ingredients
- 8 oz whole wheat spaghetti noodles, cooked al dente
- 3 tbls olive oil
- 6 cloves of garlic, minced
- 1/2 tsp red-pepper flakes
- 10 anchovies, crushed
- Two 14.5 oz cans diced tomatoes
- 3 tbls capers
- 1/2 cup kalamata olives, chopped
- 1 jar of salmon, drained
Instructions
Cook pasta in boiling, salted water until it's almost done; drain. We finish cooking it in the pasta sauce. While the pasta is cooking, heat the olive oil in a large skillet and cook the garlic, red-pepper flakes, and anchovies for 1-2 minutes. Add tomatoes, tomato juice, capers, olives, and salmon. Lower heat to simmer and cook, until slightly thickened, about 5 minutes. Stir the pasta into the sauce and finish cooking, 2 minutes. Serve and enjoy.
