- 4 ounces whole wheat penne
- 1/4 cup olive oil (MUFA)
- 1 cup grape tomatoes, halved
- 5 cloves garlic, minced
- 1/2 cup white wine or low-sodium chicken broth
- 3/4 pound boneless, skinless wild salmon fillet, cut into bite-size pieces
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 tablespoon capers, rinsed and drained
- Prepare pasta per package directions without adding salt.
- Heat oil in large skillet over medium-high heat while pasta cooks. Add tomatoes and garlic and cook 1 to 2 minutes. Raise heat to high and add wine, salmon, basil, oregano, and capers and cook until salmon is just opaque, about 4 minutes.
- Drain pasta and add to skillet. Toss with tomatoes and salmon to combine. Divide equally among 4 bowls. Sprinkle with additional basil and oregano, if desired.