Heat a large skillet over medium heat and add oil, garlic and anchovies. Sauté mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes. Then add onions and cook until tender.
Add salmon, olives, capers, tomatoes and spices. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
Cook pasta al dente according to instructions.
Toss sauce with cooked pasta.
Canned salmon can be replaced with canned tuna.
Anchovies provide good flavour, but can be omitted if you don't have any.
Once upon a time I cooked and ate whatever I wanted to without giving ingredients a second thought ... then I became a mother. When my eldest son was 5 months old, we discovered the hard way (a visit to the ER) that he had a severe allergy to milk. A few months later we discovered he was also anaphylactic to eggs, peanuts, tree nuts, wheat and chicken. My initial reaction: PANIC!! But with time, practice, and many errors, I now enjoy cooking allergen free food and goodies so that my 3 children, 2 of which have multiple food allergies, can enjoy the same treats that other kids are eating.