Find out how you can get involved with our fundraising and outreach efforts this winter…
This website uses cookies. By continuing to browse the website, you are agreeing to our use of cookies as detailed in our privacy policy.
Back
Back
Spaghetti Mackerel Puttanesca
A quick easy pasta dish
|
Serves |
4-6 |
|
Prep time |
10 minutes |
|
Cook time |
20 minutes |
Puttanesca is a classic Italian recipe with most of the ingredients being long life, so it’s an easy one to roll out when you have run out of fresh ingredients!
Ingredients
| 400g | tinned chopped tomatoes |
| 1 | brown onion, sliced |
| 240g | tinned mackerel in tomato sauce |
| 2 | anchovies, diced |
| 2 tbsps | capers |
| 2 | cloves of garlic, crushed |
| 6 | black olives (optional) |
| 2 tbsps | balsamic vinegar |
| 2 tsps | oregano |
| 500g | spaghetti |
| 2 tbsps | olive oil |
| 1l | boiling water |
| salt and pepper, to taste |
Method
1. Place a large pan over a medium heat, add the olive oil and bring up to temperature.
2. Once hot, add the onions with a pinch of salt and a the vinegar, stir through and cook for 5 minutes or until the onions have softened.
3. Add the diced anchovies and garlic, cook for 2 minutes, stirring constantly to make sure the garlic does not burn.
4. Add the tinned tomatoes, oregano and olives. Cook for 5 minutes or until the tomatoes are soft.
5. Add the tinned mackerel and stir through evenly, then cook on a low heat.
6. In the meantime, take a second pan and add it over a medium fill with boiling water and cook the spaghetti for 10 minutes. season once boiling with salt, then strain once done.
7 Add the spaghetti to the sauce, mix and then serve.
Chef’s tips
Any vinegar will work if balsamic is unavailable try red wine or white wine vinegar.