Sometimes it really takes very little to prepare a delicious dinner. A few ingredients, but the right ones changed the taste at the table. Hectic days often lead me to “cook with what I have” and sometimes great treasures are revealed!
Today we’ll prepare a very flavorful first course with mackerel together.
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- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 18 oz spaghetti
- anchovy fillets in oil
- 8.5 oz mackerel fillets (2 cans)
- to taste sun-dried tomatoes in oil
- to taste Taggiasca olives
- 2 cloves garlic
- to taste oregano
- to taste extra virgin olive oil
- to taste chili flakes (optional)
- to taste fine sea salt (for cooking the pasta)
Tools
- Wok
- Pentola
- Mestolo
- Tagliere
Steps
Bring the water for the pasta to a boil in a high-sided pot. In the meantime, pour the extra virgin olive oil into the wok and brown two cloves of garlic. Add the anchovies and let them melt into the oil.
Add a ladle of the cooking water and the mackerel in pieces, then break it into smaller pieces with the help of a wooden spoon.
Add a few handfuls of Taggiasca olives and season with salt.
Slice the sun-dried tomatoes into strips and add them to the wok, season with oregano and stir to combine the ingredients. Let cook a few more minutes over low heat.
When the water reaches a boil, add the spaghetti and cook for the time indicated on the package. Drain and transfer the spaghetti to the wok. Toss and serve on plates.
If you like, finish with a touch of chili flakes.
The mackerel spaghetti are savory and tasty.. Now all that’s left is to try them!!!
