I stumbled upon Mackerel and Pasta dish when I was visiting Venice. We had booked a hotel for FIVE days in Venice. Which turns out was 3 days too many. Live and learn.
When I come across these ancient recipes, they feel quite timeless. You could substitute tuna, or any white fish, and this would still be great.
The Italian city of Naples became known as the center of pasta production in the 18th century, and the dish spread throughout Italy and the rest of Europe.
The combination of Mackerel and Pasta is a classic Mediterranean dish that has been enjoyed for centuries.
The dish includes fresh ingredients like cherry tomatoes, olives, and parsley, which are common in Mediterranean cuisine.
The flavors of the fish and the pasta are enhanced by the acidity of the tomatoes and the saltiness of the olives, creating a complex flavor profile.
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:
Mackerel and pasta is a simple and convenient dish that can be made in less than 30 minutes. Here are some tips and tricks for making it even better:
- Use canned mackerel in olive oil for the best flavor and texture.
- Use the olive oil from the can to cook with, instead of adding your own.
- Use any pasta shape you like, such as spaghetti, penne, or fusilli. Cook the pasta in salted boiling water according to the package instructions, and drain well.
30-Minute Italian Mackerel and Pasta
Equipment
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
Instructions
- 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.
Nutrition
Mackerel and Pasta, Pairs well with:
I remember eating these in China. Such a unique snack. Thanks