4 (5- to 6-ounce) Foley Fish skinless salmon fi llets
1/2 teaspoon Food Club salt
1/4 teaspoon fresh ground black pepper
3 cup sliced kalamata olives
3 tablespoons drained capers
1 jar (25 ounces) Arrabbiata Pasta Sauce
1 tablespoon chopped fresh basil leaves
2 tablespoons shredded Parmesan cheese
Heat large saucepot of salted water
to boiling over high heat. Add pasta and
cook as label directs; drain.
Meanwhile, in large skillet, heat 1 tablespoon oil over medium heat. Sprinkle salmon with salt and pepper; add to skillet and cook 5 minutes or until browned. Turn salmon,
cover and cook 5 minutes longer or until internal temperature reaches 145°.
In separate large skillet, heat remaining 1/2 tablespoon oil over medium heat; add olives and capers and cook 3 minutes, stirring frequently. Reduce heat to medium-low; add sauce, cover and cook 5 minutes or until heated through. Stir in basil.
Serve pasta topped with sauce and salmon fillets; sprinkle with cheese.