Pasta with Smoked Salmon

100g button mushrooms
1 200g packet of hot-smoked salmon
1 red pepper
4 Italian plum tomatoes, cored and cut into chunks
1 jar of creamy herb and mushroom pasta sauce

basil
pasta

Cook the pasta according to directions.

Quarter the mushrooms. Deseed and slice red pepper. Place together in a microwaveable bowl and cook on high for three minutes. Drain off any liquid.

Pin-bone and break up the smoked salmon into small chunks and add to the bowl with the pasta sauce and give it a good stir. Once the pasta had been cooking for about five minutes, I put the sauce in the microwave to heat till bubbling - about five minutes on high. During the last minute add the tomatoes. A handful of chopped fresh basil finishes the sauce.

Drain the cooked pasta and place it in a large pasta bowl then pour over the sauce and toss. Grind over some pepper.

Adding the tomatoes in the last minute of cooking means they get heated through but don't actually cook very much, so they still have a fresh flavour.