serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 400 g spaghettini
- 100 ml extra virgin olive oil
- 2 eschallots, finely chopped
- 6 garlic cloves, thinly sliced
- 1 long red chilli, finely chopped
- 300 g skinless snapper, cut into bite-sized chunks
- ½ cup finely chopped tomato
- 2 tbsp baby capers
- ½ cup flat-leaf parsley, roughly chopped
- Salt and black pepper
Instructions
- Bring a large saucepan of salted water to the boil and cook the spaghettini for 5 minutes.
- Meanwhile, heat the oil in a large, heavy-based frying pan over low heat, then add the eschallots, garlic and chilli, and cook, stirring occasionally, until softened.
- Increase the heat to high and add the snapper. Fry for 2-3 minutes. Toss through the tomato and capers until just warmed through. Use a pair of tongs to transfer the spaghettini directly from the cooking water to the pan with the snapper. Add a little pasta water, the parsley and a generous pinch of salt and pepper to the pasta and toss gently to combine.
- Divide the snapper spaghettini between bowls and serve.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
