Rotini with Passata Sauce and Smoked Salmon

Ingredients:

16oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

8oz Rotini Pasta

3 cloves garlic, minced

2 tablespoons capers

1 tablespoon dry basil or oregano (can use Italian seasoning if necessary)

1/2 cup dry black olives, sliced into rings, can sub regular sliced olives

2 tablespoons olive oil

1 jar passata sauce, 14oz (uncooked tomato puree that has been run through a sieve)

Fresh Parsley, chopped (optional)

Procedure:

Cook the rotini pasta according to the package instructions, then reserve a cup of pasta water and drain the pasta.

In a large frying pan, heat the olive oil over medium heat, then add in garlic and capers.

Stir, then reduce heat to low.

Add in the dried basil or oregano, then add in the sliced dry olives.

Pour in the passata sauce carefully, then cook on low heat without bringing it to a boil for about 4-5 minutes, or until heated through.

Add in the smoked salmon, then stir to combine.

Add in the pasta and stir to combine. 

If the sauce has thickened too much, add in a spoonful at a time of pasta water until your sauce has the consistency you want.

Leave the pasta alone for 5-10 minutes for the flavors to meld together.

To serve, portion into bowls and garnish with fresh chopped parsley.

Drizzle with good olive oil if desired.