Summer salmon, tomato & courgette spaghetti

Colourful, flavourful and quick, this crowd-pleasing pasta is a great way to stretch a pack of salmon between four.

Ingreadient

• 2 x 300g packs No.1 Red Choice Tomatoes, quartered
• 2 Essential Courgettes, cut into thin half moons
• 260g pack 2 Scottish salmon fillets
• 4 tbsp Cooks’ Ingredients Garlic Infused Oil, plus more to serve (optional)
• 1 tbsp balsamic vinegar, plus more to serve (optional)
• 300g spaghetti or linguine
• 30g Parmigiano Reggiano, shaved from the block using a veg peeler
• 25g pack basil, leaves torn

Step by step

1. Preheat the oven to 220°C, gas mark 7. Put the tomatoes and courgettes into a large roasting tin. Make space for the salmon fillets, skin-side down. Drizzle the oil over the whole tin, season, then turn the vegetables in the oil. Splash over 1 tbsp balsamic, then roast at the top of the oven for 15 minutes.
2. Meanwhile, boil a large pan of salted water, cook the pasta according to pack instructions, then drain. When the salmon is opaque and flakes easily, lift it to a plate.
3. Toss the drained pasta and ⅔ of both the cheese and basil into the roasting tin. Flake in the salmon.
4. Serve the pasta scattered with the remaining cheese and basil. Add a grind of black pepper, dress with a drizzle more oil and balsamic, if liked, and serve.