- 1 dry pint Pure Flavor® Sangria® Medley Tomatoes, divided
- 4 salmon filets
- 10 oz rigatoni pasta
- 6½ oz garlic and herbs spreadable cheese
- 4 oz fresh mozzarella pearls
- 1 cup fresh basil, chopped
- 4 tbsp olive oil, divided
- 2 garlic cloves, thinly sliced
- ½ tsp salt, divided
- ½ tsp pepper, divided
- Parmesan cheese, grated for garnish
Preheat the oven to 400°F.
In a 13”x9” baking dish, place the spreadable cheese in the center of the pan and arrange ¾ of the tomatoes and garlic evenly around it. Drizzle 3 tbsp olive oil on the tomatoes, sprinkle with ¼ tsp of salt and pepper and toss until well coated. Bake for 20-25 minutes, or until the tomatoes start to burst.
Meanwhile, cook pasta as per package instructions until al dente, drain and set aside.
Season salmon filets on both sides with remaining salt and pepper. In a medium skillet on medium-high heat, add remaining olive oil and sear salmon 4 minutes skin-side, flip and cook the top for 4 minutes, then cook skin-side again for 3-5 more minutes.
Remove cheese and tomatoes from the oven once finished baking, then carefully mash the tomatoes with a fork and stir with the cheese until it’s a cohesive sauce.
Stir in the basil, mozzarella, and drained pasta.
Plate the pasta, top with salmon and garnish with parmesan cheese and remaining fresh tomatoes.