Ingredients

• 340g/12oz macaroni pasta
• 1 large can red salmon
• handful of basil
• 250ml/9fl oz passata (sieved tomatoes)
• 3 tbsp mascarpone
• 85g/3oz breadcrumbs
• 140g/5oz fresh mozzarella
• 30g/1oz pine nuts
• 30g/1oz butter
• 200g/7oz bag mixed salad leaves
• virgin olive oil
• balsamic vinegar
• salt and freshly ground black pepper

Directions

• Preheat the oven 190C/375F/Gas 5.
• Cook the pasta in plenty of boiling salted water as per instruction.
• Place the salmon into a bowl
• removing any large bones.
• Tear the basil leaves and combine with the salmon. Add the passata
• mascarpone and mozzarella.
• Drain the pasta and combine with the salmon mixture.
• Season well and place in an ovenproof dish.
• Top with dots of butter and sprinkle over breadcrumbs and pinenuts.
• Place in the oven to colour the top and heat through.
• Serve with some salad leaves dressed with olive oil
• balsamic vingar and seasoning.