Wild Alaskan Salmon and Peppers

From Eartheasy.

This recipe makes four generous servings, and only uses one cup of salmon. Chicken, turkey or pork, cut in small bite-sized strips, can be substituted for the salmon.

[3 stars. I found this recipe a little too fishy until I got used to it with the leftovers. If that scares you, you could substitute the salmon for something else. I used a can of salmon. It could have been more than a cup. I'm not sure. I also used 2 peppers instead of 4. ]

1 tbsp olive oil...................................................1/2 tsp pepper
1 onion, chopped...............................................12 oz spaghetti or vermicelli
3 cloves garlic, minced......................................1/2 cup grated parmesan cheese
2 each, red and green peppers, cut in strips.......1/4 cup pitted black olives
1 can (28oz) tomatoes, undrained........................2 tbsp chopped parsley
1 cup cooked, flaked wild Alaskan salmon..........1 tsp salt

In a large, deep skillet, heat oil over medium heat. Saute onion and garlic until tender. Add red and green peppers and tomatoes. Break up tomatoes with a fork, and include the liquid. Bring to a boil, then reduce heat to medium. Cook for 10-15 minutes, until ingredients begin to thicken. Season with salt and pepper.
Cook pasta in separate pot for 8-12 minutes, until tender. Be sure water is salted. Drain well and add the salmon. Pour sauce, cheese, olives, and parsley on top and toss lightly.