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Spaghetti with snapper, oregano, olives and sun-dried tomatoes
Spaghetti with snapper, oregano, olives and sun-dried tomatoes
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Delicious and nutritious snapper spaghetti with oregano, olives, and sun-dried tomatoes.
Ingredients:
  • 400g spaghetti
  • 18.20 gm 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
  • 40.00 ml baby salted capers, rinsed and drained
  • 1 tsp dried oregano
  • 125.00 ml basil leaves, roughly torn
Instructions:
  • Boil the spaghetti in a generous amount of salted water as per package directions until just tender. Drain thoroughly, saving 60ml (1/4 cup) of the starchy pasta water.
  • In a large non-stick frying pan over high heat, sear the snapper in hot oil for 2 minutes. Deglaze with wine and simmer until reduced. Stir in barilla olive sauce, sun-dried tomatoes, capers, and oregano, then simmer for another 2-3 minutes.
  • Combine the drained pasta with the sauce and reserved cooking liquid, tossing until well-coated for 1-2 minutes. Stir in the basil and then portion into serving bowls. Drizzle with a little extra oil if desired.

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