Smoked mackerel linguine

Name: Smoked mackerel linguine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 150 g linguine pasta; 1 tbsp olive oil; 110 g John West Wood Smoked Irish Mackerel Fillets With Red Chilli In Sunflower Oil; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; 270 g cherry vine tomatoes, halved; 200 ml white wine or vegetable stock; 50 g essential Waitrose Pitted Black Olives, roughly chopped; 25 g fresh flat-leaf parsley, chopped

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.

4.5 out of 5 stars(2) Rate this recipe

Healthy

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g linguine pasta
1 tbsp olive oil
110g John West Wood Smoked Irish Mackerel Fillets With Red Chilli In Sunflower Oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
270g cherry vine tomatoes, halved
200ml white wine or vegetable stock
50g essential Waitrose Pitted Black Olives, roughly chopped
25g fresh flat-leaf parsley, chopped

Cook the pasta in a large pan of boiling water according to the packet instructions. Drain and return to the saucepan.
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.
Flake the mackerel fillets into large pieces and carefully stir into the sauce. Cook for a further 2 minutes until heated through.
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 when made using specific products in recipe