Chef Adam Swanson shows how you can make tasty meal from supermarket staples and feed the family for less than $3 a serve.
Serves 4 Total cost $10.50
- 500g San Remo angel hair #9
- 1 tin 210g salmon
- 250g ricotta, or 1 cup cream
- 150g baby spinach
- 3tblspn olive oil
- Salt and black pepper to taste
In a medium saucepan, heat oil on low heat and add the salmon to pan, using a fork to crush the salmon slightly. Cook for 2 mins infusing salmon and olive oil together. Add ricotta and stir through on a low heat. (As an alternative fresh cream can be substituted at this stage instead of ricotta).
Cook pasta according to packet directions, drain and add immediately to hot sauce. Finish off by mixing baby spinach through pasta and season with salt and cracked pepper. Serve immediately