Artichoke Salmon Pasta
16 ounces spaghetti
1/4 cup extra virgin olive oil
1/2 cup Italian seasoned bread crumbs
1/2 Parmesan cheese
1 14-ounce can quartered artichoke hearts, drained (non-oil type)
2 Tbsp capers, drained and well rinsed
1 6-ounce can boneless and skinless pink salmon, well drained
Bring water to a boil for the pasta. Add in the pasta and cook for time on package. When done drain the pasta, reserving 1 cup of pasta water.
Meanwhile heat up the oil in a medium saucepan. Add in the artichokes and capers and salmon mixing in well. Warm up over medium heat till it just starts to sizzle. Turn off heat, toss with pasta. Toss to coat, then add a 1/4 cup pasta water, stir in. Add in the cheese, mix well and add another 1/4cup water to keep moist. Toss in bread crumbs and stir well to blend.