My salmon in Arribiata sauce is still cold… Half an hour of heating the top oven, while the salmon sat getting slightly warm in the bottom one! Oh my days… I thought I was a bit tired, I even checked the oven was on and could hear the gas, but I can’t bend over very well so I can’t see the flames in the bottom oven… Grr! Oh well I guess I will enjoy it more when it’s done.
While the salmon and courgette with pasta sauce was cooking on the stove the mushrooms with garlic remained still and solid? It was only after ten minutes of stirring them with chopped garlic and olive oil that I realised that the gas hadn’t lit, even though I’d switched it on! Luckily it didn’t take too long to heat them through once I did ignite the gas.
I also added some tiny pasta flower shapes into the sauce to thicken it slightly. It ended up very tasty with the pasta being slightly aldente. It was good to have the mushrooms seperate. I would normally have just thrown them into one pan, but I wanted to seperate the textures and tastes. It was a good meal when I finally switched on the gas ring!
Heat the oil in the pan, add the aubergine cubes, add the sweet pepper pieces, brown gently then add the grated courgette. Add the tinned tomatoes, mix and cook for a few minutes. Add the crushed garlic and the salmon on top of the mix, cook for a few minutes then turn the fish over. Lower the heat from medium low to low and gently simmer for about 5 minutes.
In the meantime put two handfuls of pasta (I had multi coloured spiral pasta in) with boiling water and cook on a medium heat till softened.
Drain and then add the pasta to the other pan. Serve the fish on top of the pasta and vegetables.
(I grate the courgette because it cooks quicker and makes the sauce feel thicker). You could add a squeeze of lemon juice.