Salmon And Roast Tomato Spaghetti

• 7 oz cherry tomatoes
• 2 tbsp vegetable or olive oil
• 14 oz spaghetti
• 1 cup soft fresh sourdough breadcrumbs
• 1/4-1/2 tsp cayenne pepper
• 2 cloves garlic, crushed
• 1 can (15 oz) pink salmon, drained and flaked
• 1/4 cup light sour cream
• 1/4 cup finely chopped flat-leaf parsley

1. Preheat the oven to 400u0b0F. Place the tomatoes on a baking pan. Drizzle with half the oil, then toss to combine. Bake for 15 mins or until just starting to collapse.
2. Meanwhile, cook the pasta in a large saucepan of boiling, salted water according to package directions. Drain.
3. Heat the remaining oil in a large skillet on high heat. Add the breadcrumbs, cayenne pepper and garlic; cook and stir for 3 mins or until golden. Transfer half the breadcrumb mixture to a heatproof bowl.
4. Add the salmon, sour cream, half the parsley and the pasta to the skillet; toss to combine. Top with tomato and reserved breadcrumb mixture. Sprinkle with remaining parsley. Serve.

tomatoes, vegetable, breadcrumbs, cayenne pepper, garlic, pink salmon, light sour cream, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/37194 (may not work)