Snapper, Cherry Tomato and Saffron Cream Pappardelle

Cook time 25 minutes
Servings 2


1 packet San Remo fresh pappardelle pasta
150g snapper fillet, skin off & diced small
2 tbsp extra virgin olive oil
1 tbsp butter
¼ cup white wine
½ cup cherry tomatoes, cut in halve
½ tsp saffron
1 cup of thickened cream
1 tsp crushed garlic
¼ cup flat leaf parsley, chopped finely
Salt & cracked black pepper

Snapper, Cherry Tomato and Saffron Cream Pappardelle


Cook pasta as per packet directions.

In a pan heat oil & butter, add snapper and cook for 2 to 3 mins. Add garlic and deglaze pan with wine. Place the saffron into the pan. Reduce wine by half and then add cream. Cook sauce for 3 to 5 minutes on medium heat or until sauce coats the back of a spoon. Once sauce is at the right consistency, stir through tomatoes and remove from the heat.

Strain pasta and add to the pan. Season with salt and pepper and finish with parsley.