This recipe developed while backpacking in Patagonia. With just a few ingredients and a small amount preparation, this super tasty, satisfying pasta dish is one you can make year round. You can substitute sharp, white Cheddar for the Gouda.
- 1 6-8 ounce package of regular or gluten free, small pasta such as Spirali or Penne. I prefer a gluten free pasta made of quinoa and rice, or all quinoa which is the best
- 2 packages, 3 ounce each, vacuum packed salmon, smoked salmon or albacore tuna (or use same amount of fresh poached salmon or albacore)
- 5-6 ounces of Gouda cheese, cut into ½ inch chunks or grated (save some cheese for topping the pasta)
- ½ small yellow onion minced
- 3 cloves fresh garlic minced
- 2 teaspoons Fuller’s Dill Blend
- 1-2 tablespoon butter (or olive oil) we use butter…but, either is delicious
- 1 teaspoon salt
- Bring 4-6 cups of water to boil. Add pasta and cook until tender. Drain and set aside. While pasta cooks, melt butter or oil in a sauté pan over medium heat. Add onions and sauté until translucent. Add garlic and Fuller’s Dill Blend about a minute before onions are done, and sauté another 1-2 minutes over low heat.
- Add the salmon or tuna to the onions, add a few pinches of salt. Add the salmon and onion mixture to the pasta, stir in grated cheese and stir to blend.
- Serve pasta hot or warm with extra grated cheese.
A green salad or fresh cut veggies (radish, cucumber, carrots and celery) makes this a complete meal. We enjoyed crisp slices of Asian or red Anjou pear for dessert. Makes 4 servings.