|1 tbsp Olive oil|
|1 small white onion • diced|
|1 small yellow pepper • diced|
|3 Garlic cloves • finely minced|
|1/4 tsp crushed red pepper flakes|
|25 oz marinara sauce|
|2 tbsp capers • drained|
|1/2 cup pitted Kalamata olives • chopped|
|1/4 cup chopped fresh basil|
|1 can (14.75 ounces) or 2 cans (7.5 ounces each) traditional pack Alaska Salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked|
|1 lb Whole wheat penne pasta|
In a large heavy saucepan, heat the oil over medium-high heat until hot. Add the onion and pepper and cook,
stirring often, for 5 to 7 minutes or until soft. Add the garlic and red pepper flakes, and cook, stirring often,
for 1 minute.
Add pasta sauce, capers, olives and basil. Heat until hot, then fold in salmon, reduce heat to low and keep
warm while you cook the pasta.
Cook the pasta according to package directions, drain well, then toss with 1 cup of the sauce. Divide between
6 bowls and top with remaining sauce.