• Before starting, preheat the oven to 450°F. 
• Wash and dry all produce.
• Bring a large pot of salted water to a boil over high.
• To the boiling water, add penne. Cook for 12-14 min, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water.
• Strain penne, then return to the pot, off heat.

• Meanwhile, pat salmon dry with paper towels, then sprinkle over half the Italian Herb Spice Blend. Season with salt and pepper.
• To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 5-6 min, until opaque.
• Sprinkle half the Parmesan cheese over the tops of salmon. Roast in the middle of the oven for a further 5-6 min, until cooked through.**

• Meanwhile, peel, then mince or grate garlic.
• Core, then cut pepper into 1/2-inch pieces.
• Strip basil leaves from stems.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt.
• Add peppers. Cook for 3-4 min, stirring occasionally, until tender-crisp.
• Add garlic and remaining Italian Herb Spice Blend. Cook for 1 min, stirring often, until fragrant.
• Season with salt and pepper.

• To the pan, add reserved pasta water and crushed tomatoes. Reduce heat to medium.
• Cook for 4-5 min, stirring occasionally, until sauce thickens slightly.
• Season with salt and pepper. (TIP: Add 1/4 tsp sugar, if you like!)

• To the pot with penne, add tomato sauce, then toss to combine. Season with salt and pepper. 
• Divide pasta between bowls.
• Tear over basil. 
• Sprinkle over remaining Parmesan cheese.
• Top with roasted salmon.

If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.