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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