Mackerel Pasta Recipe (Pasta with Mackerel Ragout)

Ingredients

• 1 medium mackerel about 450 g – 1 lb (– gutted)
• 1 garlic clove (– quartered)
• 4 large mint leaves
• 1/2 tsp salt mixed with 1/4 tsp pepper
• 2 tbsp vegetable oil
• 2 tbsp extra virgin olive oil
• 140 g – 5 oz tomato paste
• 360 g – 13 oz tomato purée
• 500 ml – 2 cups water
• 1/2 onion (– chopped)
• salt (– to taste)
• 370 g – 13 oz short pasta (– I used penne)

Instructions

1. 1

   --- Sauce ---

2. 2

   Halve the garlic cloves. Cut 4 slits in the mackerel and fill them with the halved garlic, mint, salt, and pepper.

3. 3

   Sear the mackerel in a hot frying pan with a little vegetable oil. Make sure it is well browned on all sides. Set aside.

4. 4

   Sauté the chopped onion in the extra virgin olive oil for a couple of minutes, or until it is translucent.

5. 5

   Add the tomato paste and mix well. Add the tomato purée and mix well.

6. 6

   Add the water and bring the sauce to a boil. Add the seared mackerel, cover, and cook for about 15 minutes, or until the fish is cooked through. Note: If the sauce is too runny, remove the mackerel and reduce the sauce over high heat until it thickens.

7. 7

   Season with salt and pepper to taste.

8. 8

   --- Pasta ---

9. 9

   Cook the pasta until al dente. Drain it and mix it with the sauce.

10. 10

    Serve the mackerel as a second dish.