Creamy Salmon Pasta

Kosher salt
5 or 6 ounces dried, shaped pasta, such as campanelle or penne
5 ounces good-quality canned salmon, drained (without skin and bones)
1/2 cup plain Greek-style yogurt, preferably full-fat
1/2 small onion, coarsely chopped
Finely grated zest and juice from 1/2 lemon
Pinch crushed red pepper flakes, or more as needed

Bring a pot of water to a boil over medium-high heat. Add a generous pinch of salt and the pasta (to taste); cook according to the package directions, then drain and return to the pot. Cover loosely to keep warm.

Meanwhile, combine the drained canned salmon, yogurt, onion and lemon zest and juice in a food processor (mini, if you have one); puree until smooth.

Add to the drained pasta, along with the pinch of crushed red pepper flakes, stirring to coat evenly. Taste, and add more salt and/or crushed red pepper flakes, as needed.