Pennette with salmon and broccoli

Ingredients

- 350 g pennette rigate
- 1 shallot, sliced
- 30 g extra virgin olive oil
- 2 tins wild Canadian salmon (180 g)
- 200 g broccoli boiled, al dente
- 300 g cherry tomatoes

Procedure

Gently fry the shallot in extra virgin olive oil, add the chopped broccoli and quartered tomatoes. Season with salt and cook for 5 minutes before adding the salmon. Add the cooked pennette and mix together well.