Pasta with herring

Ingredients

• 400 gpappardelle
• 4oil-packed herrings
• 100 ml (1 dl)olive oil
• 1 clovegarlic
• 1hot chilli pepper
• to tastesalt
• 1 small piecebutter

Instructions

1. 1

   Warm the herring

   Heat a little oil in a frying pan and break the oil-packed herrings into it.

2. 2

   Add pasta water

   Add a little of the pasta cooking water and cook the mixture for a few minutes.

3. 3

   Finish the sauce

   Add the chilli pepper and the olive oil without heating it further.

4. 4

   Cook the pappardelle

   Boil the pappardelle in plenty of salted water, drain it and dress it with a small piece of butter and the herring.

What is pasta with herring?

This Italian-style pasta pairs broad pappardelle with oil-packed herring, a strongly flavoured preserved fish. The recipe is a simple, pantry-led combination rather than a dish tied here to a specific region.

The broad ribbons catch the fish and its oil, while chilli gives the sauce a little heat. A little pasta water helps bring the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 27g protein, 72g carbs, 36g fat.

Most of the carbohydrates come from the pappardelle, while the olive oil and oil-packed herring contribute much of the fat. The herring also provides protein; serve a modest portion with salad or vegetables to balance the plate.

Choosing the herring

Oil-packed fish: Break the herring into pieces in the pan so it can mingle with the oil. Its saltiness varies, so taste before adding much salt to the pasta water or sauce.

Olive oil: The recipe adds oil both in the pan and later, uncooked. Add the latter to taste if the fish is already quite oily.

Bring the sauce together

Pasta water: Add just a little at first and let it cook with the herring for a few minutes. The starchy water helps the oil coat the pasta rather than sitting entirely at the bottom of the pan.

Final oil: Stir it through after the brief cooking, as directed, for a fuller finish.

Cook the pasta well

Salted water: Boil the pappardelle in plenty of water, following the timing on its packet. Start checking near the lower end of the suggested cooking time so the ribbons do not turn soft.

Drain promptly: The pasta continues to soften as it is dressed, so drain it once it is just tender.

Serving the pappardelle

Toss the pasta with the butter and herring while it is hot, so the butter melts and coats the ribbons. Serve straight away, while the sauce is glossy.

A crisp green salad or simply cooked vegetables make a fresh contrast to the rich fish and oil.

Recipe notes & tips

• Taste the herring before deciding how much salt to add.
• Keep a little pasta water aside before draining the pappardelle.
• Break the herring into bite-sized pieces so it distributes through the pasta.
• Add the oil gradually if you prefer a less oily finish.
• Serve immediately after tossing, while the pasta is hot.

Variations

• More chilli: Add extra chilli for a hotter sauce.
• Garlic flavour: Warm a crushed garlic clove in the pan oil, then remove it before adding the fish.
• Fresh herbs: Scatter chopped parsley over the finished pasta.
• Lemon finish: Add a little lemon zest at the table for a brighter note.
• Different pasta: Use another broad ribbon pasta if pappardelle is unavailable.

Common mistakes to avoid

• Too much salt: Herring can be salty, so taste the sauce before seasoning.
• Too little pasta water: Add a small splash to help the oil coat the ribbons.
• Overcooking the pasta: Check it before the packet's full cooking time has elapsed.
• Large fish pieces: Break the herring up in the pan so it is easier to mix through.
• Waiting to serve: Toss and serve promptly, before the pasta cools and the sauce loses its gloss.

How to store

Refrigerate leftovers in a sealed container for up to 2 days. Reheat gently in a pan with a small splash of water; the pasta may be softer after reheating.

Frequently asked questions