Instructions: Preheat your oven to 190C / 375F / Gas Mark 5. Drain the can of salmon, reserving the juice. Flake the fish and set aside. Cook the pasta for 5 minutes in salted water, drain and put into a large ovenproof serving dish. Mix the salmon juice with the chopped tomato, basil and the black pepper. Flake the salmon into the pasta and spread the chopped tomato mixture over the top. Sprinkle the cheese over the top and cover with a lid or aluminum foil. Bake for 15 minutes, remove the lid or foil and bake for a further 10 minutes. Serve hot with a salad.

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