- 400g spaghetti
- 1 tablespoon extra virgin olive oil
- 400g snapper fillets, skin off, diced
- 60ml (1/4 cup) white wine
- 1 jar olive sauce
- 100g sun-dried tomatoes, thinly sliced
- 2 tablespoons baby salted capers, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 cup basil leaves, roughly torn
- Step 1Cook 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.
- Step 2Heat 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.
- Step 3Add 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.
Preparing Al Dente Pasta
Boil 1 litre of water per 100g of pasta. Add 7 grams of salt per litre of water once the water is boiling and just before adding the pasta.
Don’t add oil to the water or rinse the pasta after draining.
Cook pasta according to length of time instructed on the pack, or al dente, which means slightly firm to the bite.
Finish cooking the pasta in the pan, where it can absorb the flavours of the sauce.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Taste.com.au