1 14.75ozcan of canned salmondrained, pick bones and skin out if necessary
Salt and freshly ground pepper
2garlic clovesthinly sliced
1medium yellow onion diced
½teaspooncrushed red pepper
1 14oz.can of diced tomatoes drained
½cuppitted kalamata olivescoarsely chopped
1tablespoondrained capersrinsed and coarsely chopped
¼cupfinely chopped fresh parsley
In a large pot of salted boiling water, cook the pasta al dente (ie, don’t overcook it!). Drain, reserving 1 1/4 cups of the cooking water.
In a large skillet, heat 2 tablespoons of olive oil. Add the diced onion and cook until soft and aromatic. Then add the garlic and crushed red pepper, heat until the garlic is lightly browned.
Add the canned tomatoes and cook until just softened, 2 to 3 minutes, then add 1 cup of the reserved pasta cooking water and bring to a boil, gently crushing the tomatoes. Add the cooked pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes.
Now add the salmon to the skillet and break it up into chunks. Cook, tossing, until the salmon is warmed through, about 2 minutes; add more of the pasta cooking water if the sauce is dry. Stir in the parsley, transfer the pasta to bowls and serve!