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When time is short, a little can of flavoured mackerel can make preparing dinner for two very easy. You can always double the quantities to serve four, too.
150g linguine pasta
1 tbsp olive oil
110g can John West Wood Smoked Irish Mackerel Fillets With Red Chilli In Sunflower Oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
270g pack cherry vine tomatoes, halved
200ml white wine or vegetable stock
50g essential Waitrose Pitted Black Olives, roughly chopped
25g pack fresh flat-leaf parsley, chopped
1. Cook the pasta in a large pan of boiling water according to the packet instructions. Drain and return to the saucepan.
2. Meanwhile, heat the olive oil and 1 tablespoon of oil from the can of mackerel in a small frying pan, add the onion and cook for 4-5 minutes until starting to soften. Stir in the garlic and cook for a further minute, then add the cherry tomato halves and cook for just a minute over a high heat. Pour in the wine or vegetable stock and bubble for a few minutes. Reduce the temperature, add the olives and continue to cook for 3-4 minutes to make a pulpy sauce.
3. Flake the mackerel fillets into large pieces and carefully stir into the sauce. Cook for a further 2 minutes until heated through.
4. Gently toss together the cooked pasta, mackerel sauce and parsley. Divide between two bowls and grind over some black pepper before serving.
Typical values per serving:
This recipe was first published in May 2017.