Salmon And Roast Tomato Spaghetti - cooking recipe

Ingredients

7 oz cherry tomatoes
2 tbsp vegetable or olive oil
14 oz spaghetti
1 cup soft fresh sourdough breadcrumbs
1/4-1/2 tsp cayenne pepper
2 cloves garlic, crushed
1 can (15 oz) pink salmon, drained and flaked
1/4 cup light sour cream
1/4 cup finely chopped flat-leaf parsley

Preparation

Preheat the oven to 400\u00b0F. Place the tomatoes on a baking pan. Drizzle with half the oil, then toss to combine. Bake for 15 mins or until just starting to collapse.
Meanwhile, cook the pasta in a large saucepan of boiling, salted water according to package directions. Drain.
Heat the remaining oil in a large skillet on high heat. Add the breadcrumbs, cayenne pepper and garlic; cook and stir for 3 mins or until golden. Transfer half the breadcrumb mixture to a heatproof bowl.
Add the salmon, sour cream, half the parsley and the pasta to the skillet; toss to combine. Top with tomato and reserved breadcrumb mixture. Sprinkle with remaining parsley. Serve.