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Prep Time: 10 minutes Cook Time: 10-20 minutes
Serves: 4
All Year
Recipe by Chef Tom Walton for GI Foundation
A healthy take on comfort cooking, this low GI spaghetti ticks all the boxes for a midweek dinner.
Tip: You can lower the GI of this recipe by simply cooking your pasta al dente (tender but firm).
Ingredients
- 2 cups grape tomatoes
- 2 garlic cloves, finely sliced
- ⅓ cup pitted kalamata olives, halved
- 2 tbsp extra virgin olive oil
- Sea salt and ground black pepper
- 1 handful fresh basil, torn, plus extra to serve
- Zest of 1 lemon
- 300g salmon fillet, skin off responsibly farmed
- 300g dried spaghetti
- 1 handful fresh flat-leaf parsley, roughly chopped
Method
- Preheat the oven to 200°C and bring a large pot of lightly salted water to the boil.
- In a baking dish, combine the tomatoes, olives, garlic, olive oil, basil, lemon zest and salmon and season with salt and pepper. Gently toss to combine and bake for 10 minutes.
- Add the spaghetti to boiling water and cook for approximately 9 minutes, reserving ½ cup of the pasta cooking water.
- Remove salmon and tomatoes from oven and gently break up salmon with a fork. Drain pasta and add to baking dish with parsley, tossing well to combine. Add enough pasta cooking water to create a silky, loose sauce. Season to taste and serve scattered with basil.