30-Minute Italian Mackerel Pasta

Name: 30-Minute Italian Mackerel and Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 150 grams fettuccine (or whatever pasta you like); 2 tins of mackerel (in olive oil); 1/2 onion (sliced ); 2-3 cloves garlic; 1 large red bell pepper (or yellow, but not green); 2 cups cherry tomatoes; 10-20 green olives (pitted (I used green olives stuffed with anchovies) 10 large or 20 small); sea salt and freshly ground black pepper (to taste); arugula (a handful per plate); capers (*optional)

February 4, 2023

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30-Minute Italian Mackerel and Pasta

I first discovered this simple but unforgettable dish while traveling through Venice. (Pro tip: five days in Venice is at least two days too many — live and learn!) What stuck with me wasn’t the crowded canals but this timeless plate of pasta tossed with fresh Mediterranean flavors.

Mackerel and pasta is a classic Italian pairing that feels as relevant today as it did centuries ago. You’ll often find variations across coastal towns, sometimes with tuna or white fish as a substitute, but the essence remains the same: fresh fish, ripe tomatoes, briny olives, and fragrant parsley.

The beauty of this dish lies in its balance. The juicy cherry tomatoes add brightness, the olives bring a salty punch, and the mackerel adds rich depth that makes the pasta shine. It’s quick enough for a weeknight dinner (ready in 30 minutes), but carries the soul of Mediterranean cooking — simple ingredients, bold flavors, and centuries of tradition on one plate.

Mackerel and Pasta Ingredients:

Fettuccine – or your choice of pasta
Tinned Mackerel in olive oil
Garlic
Red bell pepper
Grape or cherry tomatoes
Green olives (stuffed with anchovies are nice)
Arugula
Sea salt and pepper
Crushed red chili peppers
Lemon wedges for serving
Capers *Optional
Sun Dried Tomatoes *Optional

Making Mackerel and Pasta

Cook the pasta. Drain the pasta after it is cooked and reserve it.
Slice garlic, bell pepper, and onion, cut cherry tomatoes in half.
Heat a large pan over medium heat. Add a little oil from the mackerel tin to the onions, and sauté until onion are starting to get soft – 7 min.
Add tomatoes and red pepper, and cook another 10-12 minutes until the tomatoes are soft. Add garlic and sauté for a couple minutes more.

Add the mackerel, WITH the olive oil that comes in the can, the olives to the pan, and warm.
Add the pasta and stir to coat.

Cook until warmed through.
Season with salt and pepper, and crushed red peppers.
Serve hot or cold, and enjoy

Tips and Tricks for Making Mackerel and Pasta

Choose the right mackerel: Canned mackerel in olive oil works best for this recipe. It has a rich flavor, silky texture, and adds depth to the pasta without overpowering it.
Don’t waste the oil: Use the olive oil from the can to sauté your garlic, onions, or tomatoes. This oil is already infused with flavor and makes the dish more authentic.
Pasta shapes matter: While spaghetti is traditional, short shapes like penne or fusilli catch more sauce in their grooves, giving you a bite full of flavor every time.
Cook pasta al dente: Salt your water generously and cook the pasta until it’s just tender. This gives the dish the right bite and keeps it from turning mushy once tossed with the sauce.
Boost with veggies: Cherry tomatoes, zucchini, or roasted red peppers add freshness and color. This also lightens up the richness of the fish.
Layer the seasoning: Add capers, fresh parsley, or a pinch of red pepper flakes for that extra Mediterranean kick. A squeeze of lemon juice just before serving brightens the whole dish.
Fresh over canned (optional): If you have access to fresh mackerel, give it a quick pan-sear before flaking into the pasta. It adds another layer of texture and makes the dish restaurant-worthy.
Make it creamy (variation): Stir in a spoonful of mascarpone or ricotta if you prefer a richer, creamier pasta sauce.

30-Minute Italian Mackerel and Pasta

5 from 1 vote

Mediterranean Mackerel Pasta is a quick 30-minute dish made with canned mackerel in olive oil, cherry tomatoes, olives, and fresh herbs. A simple, healthy pasta recipe packed with Mediterranean flavor using pantry staples.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2

Course: Dinner, Lunch

Cuisine: Mediterranean

Calories: 523

Ingredients Equipment Method

Ingredients

150 grams fettuccine or whatever pasta you like
2 tins of mackerel in olive oil
1/2 onion sliced
2-3 cloves garlic
1 large red bell pepper or yellow, but not green
2 cups cherry tomatoes
10-20 green olives pitted (I used green olives stuffed with anchovies) 10 large or 20 small
sea salt and freshly ground black pepper to taste
arugula a handful per plate
capers *optional

Equipment

Silicone Spatula

Method

Follow the directions on the package to cook the fettuccine.
Cook the pasta. Drain the pasta after it is cooked and reserve it.
Slice garlic, bell pepper, and onion, cut cherry tomatoes in half.
Heat a large pan over medium heat. Add a little oil from the mackerel tin to the onions, and sauté until onion are starting to get soft - 7 min.
Add tomatoes and red pepper, and cook another 10-12 minutes until the tomatoes are soft. Add garlic and sauté for a couple minutes more
Add the mackerel, WITH the olive oil that comes in the can, the olives and the pasta to the pan.
Season with salt and pepper, and crushed red peppers, and a squeeze of lemon juice.
Cook until everything is heated through then serve hot or cold, and enjoy. I like to put a handful of arugula or 'rocket', under the pasta. I think the peppery flavor pairs well with the dish.

Mackerel and Pasta, Pairs well with:

Healthy Crispy Roasted Artichokes

Enjoy these crispy roasted artichokes as a simple and delicious appetizer or side dish. They are oven-roasted until golden and tender, with a garlicky flavor.

Check out this recipe