INGREDIENTS 

• 1 tbsp. olive oil
• 2 salmon fillets, skinned
• Salt & black pepper to taste
• 400g Rigatoni pasta, or pasta of your choice
• 350g jar Sacla’ Whole Cherry Tomato & Chilli Pasta Sauce
• 200g baby spinach leaves

INSTRUCTIONS 

1. Preheat the oven to 190°C/170°C fan.
2. Drizzle the salmon filets with olive oil and season well. Lightly wrap them in foil and place in a roasting tin. Cook for 20 minutes or until salmon is cooked through, opening the foil up for the last 5 minutes of cooking.
3. While the salmon is cooking, add the pasta to a large pan of boiling salted water and cook as per pack instructions. Drain, and tip back into the pan.
4. Add the Tomato and Chilli Sauce to the pasta and heat gently.
5. Add the spinach leaves and cook for 1 minute so they wilt slightly but still have plenty of bite to them.
6. Roughly tear the salmon into chunky pieces and add to the pasta.
7. Transfer to serving dishes.