Baked Spaghetti with Regal Wood Roasted Smoked Salmon
- 2 x 100g packs of Regal Wood Roasted Salmon
- 500g pasta, dried spaghetti
- 1/4 cup olive oil
- 1 onion, peeled diced
- 4 cloves garlic, peeled, crushed
- 400g can crushed tomato
- 140g tomato paste
- 1 tablespoon brown sugar
- 1/2 cup fresh parsley, finely chopped
- 1 lemon, zest
- 1/2 cup cream
- 250g cherry tomato, cut in half
- 100g parmesan cheese, grated
- ½ teaspoon black pepper
Cook the spaghetti pasta in a saucepan filled with boiling salted water, for 10-12 minutes until tender to the bite. Drain well.
Heat a large frying pan with the olive oil over medium to low heat. Saute the onion and garlic until tender for about 5 minutes. Add the crushed tomato, tomato puree, and brown sugar, chopped parsley, and lemon zest. Bring to the boil. Season to taste with salt and freshly ground black pepper. Add 1 cup water and continue to cook for 10 minutes. Finally, add the cream, reduce the heat and cook for a further 2-3 minutes.
Remove the Regal Wood Roasted Salmon from the fridge and packaging. Leave to rest for 3-4 minutes at room temperature before preparing.
Preheat the oven to 180°C. Combine the spaghetti pasta with the tomato sauce, until all of the pasta is well coated. Add the flaked Regal Wood Roasted Salmon and toss through. Tip the pasta into a large baking dish. Top with the cherry tomatoes and parmesan cheese. Bake in oven for 30 minutes until warmed through.
Serve garnished with parsley and fresh lemon or lime wedges and a side salad.