–salmon (size of 3 decks of cards, one-half pound)
–bowtie pasta (1 cup)
–onion (one-half, medium)
–parsley (fresh, 1 handful, chopped)
–Parmesan cheese (shredded)
–spaghetti sauce (bottled; I used Ragu with herbs)
–red wine (cooking wine is fine)
–salt and pepper
1 – Place 1 cup of bowtie pasta in an uncovered baking dish. Add water to 2 inches above the pasta. Season with salt and olive oil. Microwave on high for 2 and one-half minutes; then microwave on 50 percent power for 8 and one-half minutes. Keep submerged in water to preserve warmth. Set aside.
2 – Chop one-half onion and place in a covered baking dish in a little red wine. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes. Set aside.
3 – Place the salmon in a covered baking dish with a little red wine. Season with salt, pepper, and olive oil. Microwave on high for 5 minutes. When finished, break the salmon apart with a fork, discarding the skin.
4 – Place one-half jar of spaghetti sauce atop the cooked onion. Chop 1 handful of parsley, and add to the baking dish. Stir well. Microwave on high for 5 minutes.
5 – Drain the pasta in a colander, and then add to the spaghetti sauce and onion. Stir well. Add the chunky salmon to the top of the dish, in the middle. Then sprinkle the whole with Parmesan cheese, generously.
6 – Serve the salmon and pasta hot.