This is the dish my mother-in-law would make whenever we went round to dinner in Glasgow, because I begged her to. It has become my go-to dish for some very good reasons:
It’s quick, easy, healthy and above all DELICIOUS! (this is sounding a bit like a hokey advertisement, but I can’t help that. It’s all true.)
So given that we have to make dinner for the rest of our lives, here’s the method, in case you run out of inspiration one of these nights.
Ingredients for 2: 200g pasta; 2 capsicums (different colours makes it look nice!); 1/2 Spanish onion; 2 cloves garlic; bunch of parsley; green or red chile (medium heat, or as you like it); nice green olives (I use capers when I can’t get my hands on any, as I do here); large splosh olive oil; large knob butter; smoked salmon fillet (my mother-in-law has the luxury of buying Campbeltown salmon from the local farmer’s market. I have to make do with Coles own brand…).
Start your pasta water boiling then take a sharp knife
(I’m smirking like an eejit, cos the last attempt at this photo made me look like a psycho.)
and slice the onion. Start it cooking in the oil and butter in a pot.
Chop the capsicums (capsici?) and add them.
Let them cook for about ten minutes, till they start going soft, and the whole lot is turning into a yum-looking buttery mess. Add your chopped/minced garlic and continue to cook on a low heat.
If your pasta’s the kind that takes about 12 mins, put it in the pot now (remembering to make your water nice and salty. Then add another teaspoon).
When the pasta’s a minute away from al dente, crumble the salmon into your sauce.
Stir in the salmon and add your chopped chile. If you’re going the capers option, add them here as well. If you’re going with olives, add them after you turn the heat off.
let this lot cook while you drain the pasta, then scoop it on top of the pasta to serve. Sprinkle parsley on top, et voila!
yum factor = a million.
dishes = 1 chopping board, 1 knife, 2 pots, 2 bowls/plates, 2 forks