The tagliatelle with mackerel and pink olives is a rich and tasty first course. A foolproof recipe based on egg pasta, delicate mackerel, and pink olives.
Definitely worth trying!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 6 servings
- Cuisine: Italian
Ingredients
- 1.1 lbs Egg Tagliatelle
- 12.3 oz Mackerel (fillets)
- 3.5 oz Olives (Pink)
- 7.1 oz Tomato Pulp
- to taste Parsley
- Pepper
Preparation
To make the tagliatelle with mackerel and pink olives, start by heating the olives in a drizzle of oil. Just a few minutes.
Add the mackerel fillets and let them cook for 2-3 minutes.
Flip them and cook for another 3 minutes. At this point, take the mackerel fillets, place them on a work surface, and gently run a knife over the surface to remove the skin.
We’re not all chefs, and sometimes filleting a fish can be really complicated. This way, we remove the essentials without wasting the fish and/or ruining it.
Remove any bones and cut it into pieces, then put it back in the pan and continue cooking over low heat.
Add the tomato pulp, adjust the salt, and mix everything together.
Drain the pasta al dente and add it directly to the pan. Season with pepper and parsley. Finally, mix everything together. Finishing the cooking in the pan will allow the tagliatelle to capture all the flavors!
The tagliatelle with mackerel and pink olives is ready to enjoy!
