Angel Hair with Smoked Salmon in Tomato-Herb Sauce

8 oz Angel hair (capellini) pasta; uncooked
6 oz Smoked salmon; thinly sliced
3 tb Olive oil
1 lg Garlic; finely chopped
2 1/4 c Chopped; seeded tomatoes (approx. 2 medium), divided
1/2 c Dry white wine
3 tb Drained large capers
1 1/2 ts Spice Islands Dill Weed
1 1/2 ts Spice Islands Sweet Basil
1/2 c Parmesan cheese; freshly grated
Parsley; optional

Prepare pasta according to package directions. Meanwhile, cut salmon, along the grain, into 1/2-inch wide strips; set aside. In large skillet, heat oil over medium-high heat until hot; cook and stir garlic until golden. Stir in 2 cups tomatoes, wine, ca

pers, dill and basil; cook until mixture is hot, stirring occasionally. In large bowl, combine pasta and tomato mixture; toss to combine. Add salmon and cheese; toss lightly. Garnish with remaining tomatoes and parsley, if desired.

Makes 4 servings

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