One-Pot Salmon Linguine with Capers and Basil

Steps

1. Prep first: chop the onion, slice the garlic, cut the broccoli into florets, cut the salmon into chunks, chop the capers and tear the basil.
2. Heat two-thirds of the olive oil in a wide pot or deep 12-inch pan over medium heat. Add the onion and cook 5 minutes until soft.
3. Add the garlic and red pepper flakes and cook 1 minute, then stir in the tomato paste and cook 1 minute more until it darkens.
4. Add the canned tomatoes, the water and the salt and bring to a boil.
5. Add the linguine, laying it flat and pressing it under the liquid as it softens. Simmer uncovered 6 minutes, stirring often so it doesn't stick.
6. Stir in the broccoli and capers, then nestle the salmon on top. Cover and simmer over medium-low 6 to 7 minutes, until the pasta is al dente, the sauce has thickened and the salmon reaches 145°F (63°C) in the center. Add a splash of water if the sauce gets too thick.
7. Turn off the heat. Scatter the basil, lemon zest and black pepper over the pot, drizzle with the remaining third of the olive oil and fold gently so the salmon breaks into large flakes. Serve right away.