Mackerel linguine

Name: 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

4 out of 5 stars(1) Rate this recipe

Healthy

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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Ingredients

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

Method

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.