Pasta with mackerel

Ingredients

• 400 gspaghetti
• 400 gfresh mackerel fillets
• to tastechopped parsley
• to tastechopped wild fennel
• 2 tablespoons (about 18 g)pine nuts
• 12pitted Taggiasca olives
• 1small onion
• 1 clovegarlic
• 3–4anchovy fillets in oil
• ½ glass (about 100 ml)dry white wine
• 4–5 tablespoonsextra-virgin olive oil
• to tastesalt
• to tasteblack pepper
• Amount not specified in the ingredient listcapers

Instructions

1. 1

   Prepare the mackerel

   Rinse the mackerel fillets and pat them dry with kitchen paper.

2. 2

   Chop the herbs

   Clean the wild fennel and parsley, then chop them separately. Peel, rinse and finely chop the onion.

3. 3

   Prepare the aromatics

   Drain and chop the anchovies. Peel the garlic clove, leaving it whole.

4. 4

   Soften the onion

   Heat 4–5 tablespoons of olive oil in a large frying pan. Add the chopped onion and whole garlic clove and cook until softened.

5. 5

   Melt the anchovies

   Remove the garlic as soon as it turns golden, then add the anchovies and stir until they dissolve into the oil.

6. 6

   Cook the mackerel

   Add the mackerel fillets, pine nuts, olives, capers and wild fennel. Brown them, then pour in the white wine and let the alcohol evaporate.

7. 7

   Simmer the sauce

   Season with salt and pepper, then add ½ cup (about 120 ml) of hot water. Simmer over a low heat with the pan partly covered for about 15 minutes.

8. 8

   Boil the spaghetti

   Add a little more hot water to the sauce if needed. Cook the spaghetti in plenty of salted water, then drain it while still al dente.

9. 9

   Toss with sauce

   Tip the spaghetti into the pan and toss it with the sauce for 1 minute.

10. 10

    Finish and serve

    Just before serving, scatter over the chopped parsley. Serve the pasta with mackerel straight away.

What is pasta with mackerel?

This Italian seafood first course brings pasta together with oily fish and a savoury, herb-scented sauce. Mackerel is a familiar ingredient in coastal cooking, where it pairs naturally with punchy flavours such as anchovy, olives and wild fennel.

Here, the fish simmers with the aromatics before the spaghetti is tossed through the pan. The combination gives the dish plenty of character without relying on a long list of ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 750 calories, 44g protein, 78g carbs, 32g fat.

The spaghetti supplies most of the carbohydrates, while mackerel contributes much of the protein and the olive oil, fish and pine nuts provide most of the fat. Olives and anchovies also add salt, so balance a serving with a generous side of salad or vegetables.

Build the flavour base

Onion and garlic: soften the chopped onion in the oil, and remove the whole garlic clove once golden so it perfumes the oil without dominating the sauce.

Anchovies: stir them into the warm oil until they break down. They season the base with a concentrated savoury flavour.

Treat the mackerel gently

Fresh fillets: pat them dry before they go into the pan; excess surface water can hinder browning. Turn the heat down for the simmer so the fish cooks gently rather than breaking apart vigorously.

Wine and water: let the wine evaporate before adding hot water. The covered simmer gives the fish time to cook and the flavours time to mingle.

Keep the pasta al dente

Spaghetti: cook it in plenty of salted water and drain it while it still has a little bite. It will finish cooking for a minute in the sauce.

Tossing: combine the pasta and sauce in the pan rather than spooning the sauce over at the table. This helps the strands pick up the oily, herb-rich coating.

Balance the salty ingredients

Olives and anchovies: both contribute saltiness, so taste the sauce before adding much extra salt. The final seasoning is best adjusted after the fish has simmered.

Pine nuts and herbs: pine nuts bring a gentle richness, while parsley adds a fresh finish. Add the parsley just before serving to keep its flavour bright.

Check the ingredient list

Capers: the method mentions capers, but the supplied ingredient list gives no quantity. If you have them and want to follow that method detail, add an amount to suit your taste; otherwise, the dish can be made with the listed olives and anchovies.

Wild fennel: use the amount you have to taste, as the recipe does not specify a weight. Chop it finely so it disperses through the sauce.

What to serve alongside

A crisp green salad or simply cooked vegetables make a fresh contrast to the rich fish and oil-based sauce. Serve the pasta as the main course, with bread only if you want something to mop up the sauce.

Recipe notes & tips

• Dry the mackerel well before adding it to the pan.
• Keep the garlic whole so you can remove it as soon as it turns golden.
• Let the wine reduce before adding the hot water.
• Taste the sauce before salting because the anchovies and olives are already salty.
• Reserve a little pasta water if you want to loosen the sauce while tossing.
• Add the parsley at the end for a fresher flavour.

Variations

• Chilli: add a pinch of chilli flakes to the oil with the onion for gentle heat.
• Lemon: finish with a little finely grated lemon zest for a brighter note.
• Tomato: simmer a small amount of chopped tomato with the fish for a fruitier sauce.
• Herb swap: use extra parsley if wild fennel is unavailable.
• Wholewheat pasta: use wholewheat spaghetti for a nuttier flavour and firmer bite.

Common mistakes to avoid

• Wet fish: it can steam rather than brown; pat the fillets dry before cooking.
• Burnt garlic: it can turn bitter; remove the clove as soon as it becomes golden.
• Rushing the wine: the sauce can taste harsh; allow the alcohol to evaporate before adding water.
• Overcooked spaghetti: it softens further in the pan; drain it al dente.
• Too much salt: anchovies and olives are salty; taste the sauce before seasoning.
• Breaking up the fish: vigorous stirring can make the fillets crumble; turn and toss them gently.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a frying pan with a splash of water, just until hot; avoid prolonged heating, which can dry out the fish.

Frequently asked questions