April 7, 2016
1/2 lb. Bucatini Pasta
2 Med. Tomatoes (diced)
1 Med. Salmon Fillet (grilled)
4 oz. Asparagus Tips
2 oz. Italian Parsley
2 oz. Yellow Onions (chopped)
4 oz. Tantillo California Extra Virgin Olive Oil
1In a pot of boiling water, cook pasta for 7-8 minutes. Remove pasta from water.
2In a sauce pan, heat Tantillo California Extra Virgin Olive Oil and sauté asparagus and onions. Add tomatoes to sauce pan along with 2 oz. of pasta water and simmer.
3Add salmon and a little more pasta water and cook 2-3 minutes.
4Add pasta and serve.
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