Seafood pasta baked in a sweet pepper sauce
Recipe courtesy of Rob Cunningham, Compass Group Development Chef and healthyliving award assessor.

Serves 10

Ingredients
600g salmon offcuts
600g white fish offcuts, chopped
700g penne pasta
2 yellow peppers, de-seeded and flesh removed
250g onions, diced
4 x 400g tins chopped tomatoes
50g garlic purée (or 2 – 3 cloves, finely chopped)
50g oregano
Cornflour to thicken
150g tomato purée
75ml lemon juice
Minimal amount of rapeseed oil
Cracked pepper

Method
Cook the pasta in boiling water for 12 minutes.
In a pot, soften the onions in a small amount of rapeseed oil, and add the garlic and oregano. When the onion is transparent, add the tomato purée and chopped tomatoes, and cook for 3 minutes.
Add the fish to the sauce, cook for 5 minutes, topping up with water if required. Add the lemon juice and thicken with cornflour mixed with a little cold water.
Drain the pasta, add it to the sauce and season with cracked pepper. Serve immediately.

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