This is one of my favourite summer weeknight dinners that is ready in a flash. It's light and yet filling at the same time. You can leave out the fresh basil if there is none about, or use flat leaf parsley instead. This also works well if you use a drained tin of tuna in spring water instead of salmon.
4 cups (400g) dried or fresh pasta
1 bunch (250g) fresh asparagus, trimmed and thinly sliced
3 large ripe tomatoes, finely diced
1 1/2 Tblsp capers, thoroughly rinsed
2 Tblsp finely chopped fresh basil or flatleaf parsley
1 clove garlic, crushed
1 Tblsp olive oil
1 Tblsp freshly squeezed lemon juice
pinch sugar, to season
black pepper, to season
210g can skinless and boneless salmon, well drained and flaked
Cook the pasta according to the packet instructions or until as al dente as you like it. When the pasta is almost cooked add the asparagus to the pot for the last couple of minutes of cooking time. Drain the pasta and asparagus well and return them to the saucepan.
Put the finely chopped tomatoes, rinsed capers, chopped basil/parsley, crushed garlic, olive oil and freshly squeezed lemon juice in a bowl. Mix well to combine and have a taste. If necessary add a little sugar or pepper to season.
Add the tomato mixture and flaked salmon to the asparagus and pasta. Toss or stir well to thoroughly combine the sauce, fish and paste. Serve as is or sprinkle with more chopped basil/parsley.