Linguine with Barramundi, Artichokes and Olives

Ingredients

375 g linguine
2 Tbs olive oil
500 g barramundi portions skin off, cut into 3 cm pieces
250 g cherry tomatoes
2 garlic cloves, thinly sliced
200 g Tuscan kale, chopped
170 g can quartered artichoke hearts, drained
1/2 cup (75 g) pitted Kalamata olives
2 Tbs lemon juice

Method

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 minutes or until just cooked through. Transfer to a plate.

Add the tomatoes and garlic to the frying pan. Cook, tossing gently, for 2-3 minutes or until tomatoes begin to collapse. Add the kale. Cook, tossing, for 1 minute 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 minute or until heated through. Season. Add the barramundi and gently toss to combine.

Divide the pasta mixture evenly among serving bowls.

Credits: Coles

Photo Credits: Coles