Jt’S Famous Mediterranean Pasta

• 3 tablespoons olive oil
• 6 ounces salmon steaks
• 8 1/2 ounces sun dried tomatoes julienned, 1 cup
• 2 tablespoons garlic minced
• 1 pound angel hair pasta we always use whole wheat or Catelli Smart
• 1/4 cup fresh basil
• 1 inch water can artichoke hearts, quartered and drained, 1 cup
• 1/2 cup kalamata olives pitted, 1/4 pound
• 6 ounces sheep 's milk feta cheese, crumbled
• 1/4 cup CARNATION(R) Evaporated Milk fat free version
• 2 teaspoons dried oregano
• salt
• pepper

1. Boil water for pasta in a pasta pot, fitted with a strainer.
2. Heat oil in a skillet over medium heat. Cook Salmon.
3. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes.
4. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
5. Now add the basil, artichoke hearts, olives to the skillet. Saute one minute then stir in the milk.
6. Strain the pasta and transfer to a large pasta bowl.
7. Cut salmon into bite-sized chunks and add to the pasta and toss.
8. Add the crumbled feta, toss again.
9. Season with oregano, salt and pepper before serving.

olive oil, salmon, tomatoes, garlic, always, fresh basil, water, olives, us milk, milk, oregano, salt, pepper

Taken from www.yummly.com/recipe/Jts-Famous-Mediterranean-Pasta-1659148 (may not work)