A bowl of linguine with barramundi and olives is a bowl of goodness!

Prep Time

    •    Prep time: 12 minutes
    •    Cook time: 12 minutes
    •    Yield: Serves 4

Ingredients

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

Method

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

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/linguine-barramundi-olives-recipe/lgfs6psn