BARILLA GLUTEN FREE SPAGHETTI

WITH SEA BREAM AND BASILICO SAUCE

GF Spaghetti

Made with

Barilla Gluten Free Spaghetti

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Prep
Cook
Skill
Beginner
Diet
Gluten Free

Who knew there was Gluten Free pasta that tastes just like real pasta? Try Barilla's delicious Gluten Free spaghetti in this tasty seafood dish.

516
Calories
12.7g
Total Fat
17.6g
Protein
76.3g
Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 350g Barilla Gluten Free Spaghetti
  • 1 jar Barilla Basilico 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 cup of dry white wine
  • 10 parsley leaves, chopped
  • 1/3 cup Extra Virgin Olive oil
  • Rock salt
  • Sea salt & pepper, to taste

Instructions

  • TO START

    Bring a large pot of water to the boil and add rock salt.
  • SAUTE THE VEGETABLES

    In a large fry pan, gently heat the oil and, when hot, add the spring onions and garlic and cook for 2-3 minutes. Then add the capers and cherry tomatoes and cook for 2-3 minutes. Add salt and pepper to taste.
  • ADD THE FISH

    Add the sea bream and cook for 1 minute, then add the wine and allow it to evaporate.
  • ADD THE BASILICO SAUCE

    Add the Barilla Basilico pasta sauce and bring to a gentle simmer.
  • COOK THE PASTA

    Drop the Barilla Gluten Free Spaghetti into the water and stir. Cook according to the instructions on the pack.
  • COMBINE AND SERVE

    Drain the pasta one minute before the suggested cooking time and toss in with the sauce for a further minute to finish cooking. Add chopped fresh parsley and serve with a drizzle of Extra Virgin Olive oil.
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