Linguine with barramundi and olives

You only need 25 mins to whip up this Italian-inspired seafood linguine. Fresh-tasting and flavourful, it’s a summer dish you need to try!

4

10m

15m

Ingredients

  • 375g linguine
  • 2 tbs olive oil
  • 500g Coles Australian Ocean Barramundi Portions, cut into 3cm pieces
  • 250g cherry tomatoes
  • 2 garlic cloves, thinly sliced
  • 200g Tuscan kale, chopped
  • 170g can quartered artichoke hearts, drained
  • 1/2 cup (75g) pitted kalamata olives
  • 2 tbs lemon juice

Method

STEP 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving ¼ cup (60ml) cooking liquid.

STEP 2

Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the barramundi and cook, tossing gently, for 2-3 mins or until just cooked through. Transfer to a plate.

STEP 3

Add the tomatoes and garlic to the frying pan. Cook, tossing gently, for 2-3 mins or until tomatoes begin to collapse. Add the kale. Cook, tossing, for 1 min or until kale just wilts.

STEP 4

Add the artichoke, olives, lemon juice, pasta and reserved cooking liquid to the tomato mixture in the pan. Cook, tossing, for 1 min or until heated through. Season. Add the barramundi and gently toss to combine.

STEP 5

Divide the pasta mixture evenly among serving bowls.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.