Try this flavoursome and gluten-freeĀ pasta dish with Mediterranean vegetables which is simple to make and takes little time to prepareĀ
Serves: 4 Prep time: 10 min Cooking time: 10 min
350g Barilla Gluten Free Spaghetti
1 jar Barilla Mediterranean Vegetables sauce
1 garlic clove, crushed
2 sea bream fillets, skin and bones removed, thinly sliced
2 spring onions, finely chopped
2 tablespoons of capers
1 punnet of cherry tomatoes, halved
1/3 white wine, dry
10 parsley leaves, chopped
1/3 cup Extra Virgin Olive oil
Rock salt
Sea salt & pepper, to taste
Method
Bring plenty of water to the boil in a large saucepan. When boiling, add rock salt (7g to a litre of water).
In a large fry pan, gently heat the oil and, when hot, add spring onions and garlic and cook for 2-3 minutes. Then add capers and cherry tomatoes and cook for 2-3 minutes. Add salt and pepper to taste.
Add the sea bream and cook for 1 minute, then add wine and allow it to evaporate.
Add the Barilla Mediterranean Vegetables pasta sauce and bring to a simmer.
Drop the Barilla Gluten Free Spaghetti into the water and stir. Cook according to the instructions on the pack.
Drain pasta 1 minute before the suggested time and toss in with the sauce for a further minute to finish cooking. Add parsley and serve with a drizzle of oil.
