Step 1

To make the tomato & olive sauce, combine the undrained tomatoes, tomato paste, sugar, garlic and oregano in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat to low and cook, uncovered, stirring often, for 10 minutes or until the sauce thickens slightly. (See microwave tip.) Stir in the olives. Taste and season with salt and pepper.

Step 2

Preheat oven to 100°C. Cook the tagliatelle in a large saucepan of salted boiling water, following packet directions, until al dente. Drain and return to the pan. Add 3/4 of the tomato & olive sauce to the pasta and toss well. Cover to keep warm.

Step 3

Meanwhile, place a large frying pan over medium-high heat. Combine the lemon juice, oregano, oil, salt and pepper in a small bowl. Brush 1/2 the snapper pieces with the lemon juice mixture and cook, uncovered, for 3-4 minutes each side or until golden and the flesh flakes easily when tested with a fork. Transfer to a baking tray and place in preheated oven. Repeat with remaining snapper pieces and lemon juice mixture.

Step 4

To serve, divide the pasta among serving plates. Top with the snapper and spoon over the remaining tomato & olive sauce. Serve immediately.