SALT FREE PASTA RECIPES

1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
2. Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.
3. Halve and add the tomatoes, then sprinkle in most of the oregano.
4. Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
5. Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.
6. Taste, season to perfection with sea salt and black pepper, then dish up. Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.

Preheat the oven to 180 degrees

Cook the salmon en papillote, with some olive oil, clove garlic, squeeze of lemon and season with salt and pepper to taste, for 15 minutes

Boil the pasta for 15 mins until al dente

Cook the leeks in the butter and garlic, once softened season and add the flour to coat all the leeks

Add the milk a little at a time until you have a thick creamy sauce, now add the yogurt and mustard along with the parsley and mint and stir well – season well with black pepper 

Add your cooked pasta to an oven proof dish, then add the salmon layer, flaking across all the pasta removing any bones.

Now add the creamy leeks over the top covering right to the edges

Sprinkle over the breadcrumbs and season lightly again

Put this in the oven until golden brown on top – about 15 minutes should do the trick! 

Preheat the oven to 180 degrees

Cook the salmon en papillote, with some olive oil, clove garlic, squeeze of lemon and season with salt and pepper to taste, for 15 minutes

Boil the pasta for 15 mins until al dente

Cook the leeks in the butter and garlic, once softened season and add the flour to coat all the leeks

Add the milk a little at a time until you have a thick creamy sauce, now add the yogurt and mustard along with the parsley and mint and stir well – season well with black pepper 

Add your cooked pasta to an oven proof dish, then add the salmon layer, flaking across all the pasta removing any bones.

Now add the creamy leeks over the top covering right to the edges

Sprinkle over the breadcrumbs and season lightly again

Put this in the oven until golden brown on top – about 15 minutes should do the trick!