- 2 tablespoons oil
- 1 medium onion chopped
- 4 garlic cloves minced
- 3 cups diced canned tomatoes low sodium, with juices
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cans salmon drained and separated into chunks
- 12 ounces whole wheat pasta
- ¾ cup cheese grated
Heat oil in a large skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute.
Add tomatoes and herbs. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper.
Cook pasta in a large pot of boiling salted water until al dente, stirring occasionally. Drain.
Return pasta to pot. Add sauce and salmon. Toss to coat.
Divide pasta among plates, sprinkle with cheese and serve.