Sometimes, it takes very little to prepare a delicious dinner. Few ingredients, but the right ones, changed the taste at the table. Busy days often lead me to “prepare with what I have,” and sometimes they turn out to be great treasures!
Today we’re preparing a truly flavorful dish with mackerel.
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Shrimp, Zucchini, and Saffron Linguine.
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4 People
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs spaghetti
- anchovies in oil
- 8.5 oz mackerel fillets (2 tin 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 pepper (optional)
- to taste fine salt (for cooking pasta)
Tools
- Wok
- Pot
- Ladle
- Cutting Board
Steps
Bring water to a boil for the pasta in a tall pot. Meanwhile, pour the extra virgin olive oil into the wok and sauté two cloves of garlic. Add the anchovies and let them melt.
Add a ladleful of cooking water and the mackerel pieces, then break them down into smaller parts with a wooden spoon.
Add a few handfuls of taggiasca olives and adjust the salt.
Slice the sun-dried tomatoes into strips and add them to the wok, season with oregano, and stir to combine the ingredients. Let it cook for a few more minutes over low heat.
When the water comes to a boil, add the spaghetti and cook according to the package instructions. Drain and pour the spaghetti into the wok. Mix and transfer to plates.
If you like, you can add a final touch by adding chili pepper.
The mackerel spaghetti is savory and tasty..You just have to try it!!!
