Pink Salmon Pasta

• I medium onion (chopped)
• I carrot (chopped)
• 2 sticks of celery (chopped)
• 6 cloves of garlic
• 3 tbps ev olive oil
• 1/2 cup of dry white wine
• 1 400g can of crushed tomatoes
• I 415g can of pink salmon (flaked)
• 400g angel hair pasta
• fresh herbs (oregano, rosemary, thyme or basil).
• salt and pepper
• parmesan or romano cheese
• hot chilli (pepper) flakes (optional)

1. Fry chopped onion, carrot, celery and garlic in extra virgin olive oil until soft but not coloured. Add white wine and allow to completely cook away. Add tomatoes and simmer for at least an hour. Season with herbs of your choice and salt and pepper. Boil angel hair pasta in salted boiling water until done to your liking. Drain pasta.
2. Now combine the sauce and pasta . Only add enough of the tomato sauce to the pasta to colour and lightly coat the pasta. Toss together until evenly coated. When you are happy with the balance, add the flaked salmon, tossing it through the pasta until it is all combined.
3. Serve topped with parmesan and torn fresh basil leaves, and hot chilli (pepper) flakes if you like. Delicious!
4. Enjoy

i, i carrot, celery, garlic, tbps, white wine, tomatoes, angel hair pasta, fresh herbs, salt, parmesan, hot chilli

Taken from www.epicurious.com/recipes/member/views/pink-salmon-pasta-1267924 (may not work)