Angel hair pasta with crushed salmon, ricotta and baby spinach

Householders feeling the pinch of the economic downturn can still enjoy restaurant quality food at home without breaking the budget, according to a leading Adelaide Chef.

Proprietor of Holdfast Shore restaurants Esca and Zucca, Mr Adam Swanson, said a nutritious, restaurant quality pasta meal could be cooked at home for around $10.

“There is no need for shoppers to compromise on food quality during leaner financial times,” he said.

“The key is to buy wisely. When times get tight, I find many people opt for what they perceive to be cheap meal options without considering whether there are better quality and better tasting alternatives for a similar price.”

Angel hair pasta with crushed salmon, ricotta and baby spinach
Serves 4 – Total cost $10.50*

Ingredients
500g San Remo Angel Hair #9
1 tin salmon (210g)
250g ricotta (or 1 cup of cream)
150g baby spinach
3 tablespoon olive oil
salt and black pepper

METHOD:

1. In a medium saucepan, heat oil on low heat and add the salmon to pan, using a fork to crush the salmon slightly. Cook for 2mins infusing salmon and olive oil together.

2. Add ricotta and stir through on a low heat (as an alternative fresh cream can be substituted at this stage instead of ricotta).

3. Cook pasta according to packet directions, drain and add immediately to hot sauce.

4. Finish off by mixing baby spinach through pasta and season with salt and cracked pepper.

5. Serve immediately.

*Total costing for recipe is an approximation based on ingredient prices for week commencing 15.12.08 – subject to change.

For more free pasta recipes visit www.sanremo.com.au