BACK-OF-THE-NET PASTA

Updated at: Thu, 17 Aug 2023 03:49:02 GMT

Step 1

First, bring a large pot of salted water to a boil for the pasta. While the water heats, prepare the breadcrumbs, which are going to be fried to create a salty, crunchy topping for this pasta. Heat 1 tablespoon of oil in a large frying pan over a medium heat, and add the breadcrumbs. Sauté, stirring very often, until the breadcrumbs are a rich golden color and crisp. Scoop the crumbs into a small bowl or ramekin, and set to one side.

Step 2

Add the pasta to the boiling water and set a timer, cooking it according to the instructions on the package. Once it's done, drain it well

Step 3

While the pasta cooks, pour the remaining tablespoon of oil into your frying pan and add the diced onion. Sauté for 6-8 minutes over a medium heat, or until the onion starts to soften. Add the garlic and sun-dried tomatoes and sauté for a minute or two more, until the garlic loses that acrid raw smell and becomes fragrant. Add the spinach and stir until it's wilted and well mixed with the other ingredients.

Step 4

Next, move all the veg to one side of the pan and lay down the salmon fillets on the other side of the pan. Continue to cook for 3 minutes, then turn over the fillets and cook for a minute or two more. As soon as the salmon is just cooked enough that you can break it apart with a wooden spoon- it should be flaky, tender and rosy, not firm, deeply pink and jellylike gently flake it into big chunks and stir to mix with the veg. Turn off the heat.

Step 5

Season the salmon and veg mix with salt and pepper, then add the cooked, drained pasta and the crème fraîche. Toss everything gently to combine, then serve straightaway. If you're an Arsenal fan, this kind of soothing, carby meal is exactly the remedy you'll need after the nail-biting trauma of a game.

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