JT’s Famous Mediterranean Pasta

This recipe is a version from Food Network’s Tyler Florence (our’s is much healthier!)

Ingredients

• 3 tablespoons olive oil
• 4 6oz Salmon Steaks, BBQ’d
• 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 (8 1/2-ounce) can artichoke hearts in water, quartered and drained
  (1 cup)
• 1/2 cup Kalamata olives, pitted (1/4 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

Directions

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.

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