Jt’s Famous Mediterranean Pasta
By: Eva Taylor
Published: Thursday, December 10, 2009 - 5:47pm

Ingredients




3 tablespoons olive oil
6 ounces Salmon Steaks
1 (8 1/2-ounce) jar 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 (8 ½-ounce) can artichoke hearts  water, quartered and drained (1 cup)
1/2 cup Kalamata olives, pitted (¼ pound)
6 ounces sheep’s milk feta cheese, crumbled
1/4 cup Carnation evaporated milk (fat free version)
2 teaspoons dried oregano
Salt and pepper, to taste

Preparation

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.

About


This recipe is a version from Food Network’s Tyler Florence (our’s is much healthier!). Check out my blog .