500g Pappardelle
2 tspn MCT Oil
2 cloves garlic, finely chopped
1 tspn chopped fresh chilli
500g very ripe tomatoes, chopped
1 tspn soft brown sugar
425g can pink salmon, drained and flaked
1/2 cup fresh basil leaves chopped
Cook the pappardelle in a large pan of rapidly boiling salted water until al dente. Drain and
return to the pan.
While the pasta is cooking heat the MCT Oil in a heavy based pan and cook the garlic and
chilli for 1 minute over low heat. Add the chopped tomato with any juices, and the sugar.
Stir gently over low heat for 5 minutes or until the tomato is just warmed through. Add the
salmon and basil and season with salt and pepper to taste. Toss the sauce through the
pasta before serving.
2 tspn MCT Oil
2 cloves garlic, finely chopped
1 tspn chopped fresh chilli
500g very ripe tomatoes, chopped
1 tspn soft brown sugar
425g can pink salmon, drained and flaked
1/2 cup fresh basil leaves chopped
Cook the pappardelle in a large pan of rapidly boiling salted water until al dente. Drain and
return to the pan.
While the pasta is cooking heat the MCT Oil in a heavy based pan and cook the garlic and
chilli for 1 minute over low heat. Add the chopped tomato with any juices, and the sugar.
Stir gently over low heat for 5 minutes or until the tomato is just warmed through. Add the
salmon and basil and season with salt and pepper to taste. Toss the sauce through the
pasta before serving.
Little Leakers
Pappardelle With Salmon
