White bowl of spaghetti with fish, capers and tomato served on a linen napkin

This gluten-free spaghetti with bream is ready in just 20 minutes.

Gluten-Free Spaghetti with Bream and Mediterranean Vegetables

This gluten-free spaghetti with bream is ready in just 20 minutes.
Prep Time 10 minutes
Cook Time 6 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 350 g spaghetti gluten-free
  • 1 jar Barilla Mediterranean vegetables sauce
  • 1 clove garlic crushed
  • 2 sea bream fillets skin and bones removed, thinly sliced *
  • 2 spring onions finely chopped
  • 2 tablespoons capers
  • 1 punnet cherry tomatoes halved
  • cup dry white wine
  • 10 parsley leaves chopped
  • cup extra virgin olive oil
  • Rock salt
  • Sea salt & pepper


  • 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 frying pan, gentle heat the oil and, when hot, add spring onion and garlic and cook for 2-3 minutes.
  • Then add capers and cherry tomatoes and cook for 2-3 minutes, then 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.
  • 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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Thanks to Barilla for this recipe.

* If sea bream is unavailable substitute another firm white-fleshed fish.