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Linguine with barramundi and olives

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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!

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
A bowl of linguine pasta with barramundi and olives

Ingredients

  • 375g linguine
  • 2 tbs olive oil
  • 500g Coles Australian Barramundi Portions Skin Off, 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

    Divide the pasta mixture evenly among serving bowls.

Linguine with barramundi and olives

Linguine with barramundi and olives
  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Ingredients
  • 375g linguine
  • 2 tbs olive oil
  • 500g Coles Australian Barramundi Portions Skin Off, 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
    Description

    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!

    Method
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Step 5

      Divide the pasta mixture evenly among serving bowls.