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  • 1/2 (16-ounce) package La Molisana linguine
  • 1-1/2 tablespoons Food Club olive oil
  • 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


  1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain.
  2. 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°.
  3. 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.
  4. Serve pasta topped with sauce and salmon fillets; sprinkle with cheese.

  • 636 Calories
  • 27g Fat (7g Saturated)
  • 72mg Cholesterol
  • 1388mg Sodium
  • 53g Carbohydrates
  • 4g Fiber
  • 36g Protein