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!
- 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
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.
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.
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.
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.
Divide the pasta mixture evenly among serving bowls.