Gluten-free spaghetti with Mediterranean vegetables

Try this flavoursome and gluten-free pasta dish with Mediterranean vegetables which is simple to make and takes little time to prepare 

Serves: 4 Prep time: 10 min Cooking time: 10 min

350g Barilla Gluten Free Spaghetti
1 jar Barilla Mediterranean Vegetables sauce
1 garlic clove, crushed
2 sea bream fillets, skin and bones removed, thinly sliced
2 spring onions, finely chopped
2 tablespoons of capers
1 punnet of cherry tomatoes, halved
1/3 white wine, dry
10 parsley leaves, chopped
1/3 cup Extra Virgin Olive oil
Rock salt
Sea salt & pepper, to taste


Bring plenty of water to the boil in a large saucepan. When boiling, add rock salt (7g to a litre of water).

In a large fry pan, gently heat the oil and, when hot, add spring onions and garlic and cook for 2-3 minutes. Then add capers and cherry tomatoes and cook for 2-3 minutes. Add salt and pepper to taste.

Add the sea bream and cook for 1 minute, then add wine and allow it to evaporate.

Add the Barilla Mediterranean Vegetables pasta sauce and bring to a simmer.

Drop the Barilla Gluten Free Spaghetti into the water and stir. Cook according to the instructions on the pack.

Drain pasta 1 minute before the suggested time and toss in with the sauce for a further minute to finish cooking. Add parsley and serve with a drizzle of oil.

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