Here is a scrumptious and healthy spaghetti with snapper, oregano, olives & sun-dried tomatoes.
- Cook the spaghetti in a large saucepan of lightly salted water according to the packet instructions or until al dente. Drain well reserving 60ml (1/4 cup) of the pasta cooking liquid.
- Heat the oil in a large non stick frying pan over a high heat, add the snapper and sear for 2 minutes, then add the wine and simmer until almost evaporated. Add the barilla olive sauce, sun dried tomatoes, capers and oregano, simmer for 2-3 minutes.
- Add the drained pasta to the sauce with the reserved cooking liquid, toss together to coat in the sauce for 1-2 minutes, then stir through the basil. Divide between serving bowls, drizzle with a little extra oil if desired.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set