Today I’m bringing you a recipe that tastes like sun, sea, and smart pantry: spaghetti with mackerel and cherry tomatoes.
A perfect recipe when you’re looking for something quick, fresh, and delicious. Perfect for “I don’t have time to cook” days.
Canned mackerel is often underestimated, but it’s a bomb: rich in omega 3, perfectly flavorful, economical, and always ready to use. Paired with sweet and juicy cherry tomatoes, maybe sautéed in a pan with a clove of garlic and a drizzle of good oil, it creates a magic that smells of Mediterranean cooking and impromptu lunches with friends, the kind I love.
The trick is not to overdo it: few ingredients, quick cooking, and al dente pasta that ties everything together with its cooking water. Trust me, you’ll save dinner (or lunch), make a great impression, and maybe even have time for a nap or an episode of your favorite series.
Shall we see how it’s done? Open the pantry, put on the apron, and let’s go! 💃🍝
TRY ALSO:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
- Energy 338.70 (Kcal)
- Carbohydrates 38.95 (g) of which sugars 12.34 (g)
- Proteins 17.15 (g)
- Fat 12.70 (g) of which saturated 2.73 (g)of which unsaturated 5.22 (g)
- Fibers 3.09 (g)
- Sodium 1,263.15 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spaghetti with Mackerel and Cherry Tomatoes
- 6.3 oz spaghetti
- 1.5 cups cherry tomatoes
- 4.2 oz mackerel (canned)
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- Half fresh chili (or powder)
- to taste salt
Tools
- 1 Pan pan
- 1 Pot pot
Steps for Spaghetti with Mackerel and Cherry Tomatoes
– Bring water to a boil for the pasta, salt it and add the spaghetti.
– In a pan, heat the extra virgin olive oil with the crushed garlic clove and chili.
– Add the halved cherry tomatoes and let them wither for 5-6 minutes.
– Add the drained and coarsely broken mackerel, stir gently and turn off the heat.
– Drain the spaghetti al dente, keeping a ladle of the cooking water aside.
– Toss the pasta in the pan with the sauce, adding a bit of cooking water if needed to bind.
– Serve immediately, with a drizzle of raw oil if you like.
FAQ (Questions and Answers)
Can I use natural mackerel instead of the one in oil?
Yes, but add a bit more extra virgin olive oil in the pan to balance the flavor and not make the dish too dry.
Can I prepare the sauce in advance?
Absolutely yes! It can be stored in the fridge for a day. Just heat it slightly and toss the pasta in it at the last minute with a ladle of cooking water.
