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.
