Whole Wheat Pasta with Diced Tomatoes and Salmon
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- 2 tablespoons oil
- 1 medium onion chopped
- 4 garlic cloves minced
- 3 cups diced canned tomatoes low sodium, with juices
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cans salmon drained and separated into chunks
- 12 ounces whole wheat pasta
- ¾ cup cheese grated
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Heat oil in a large skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute.
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Add tomatoes and herbs. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
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Cook pasta in a large pot of boiling salted water until al dente, stirring occasionally. Drain.
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Return pasta to pot. Add sauce and salmon. Toss to coat.
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Divide pasta among plates, sprinkle with cheese and serve.