Pasta con Sgombro Affumicato

Ingredients

Instructions

1. 1

   Bring a large pot of water to the boil. While it heats, halve the cherry tomatoes, slice the olives, finely slice the garlic, roughly chop the parsley, and flake the smoked mackerel into bite-size pieces, checking carefully for any stray bones.

2. 2

   Salt the boiling water with the fine salt, add the spaghetti, and cook until just shy of al dente according to the packet timing, usually 8-9 minutes. Reserve about 150 ml of the pasta water before draining.

3. 3

   Meanwhile, set a large frying pan over medium heat. Add the extra-virgin olive oil, then the garlic and chili flakes. Cook gently for 30-45 seconds until fragrant but not browned; keeping the garlic pale prevents bitterness.

4. 4

   Add the cherry tomatoes, olives, and capers to the pan. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and start to collapse into a light sauce.

5. 5

   Add the smoked mackerel and half of the parsley. Warm for 1 minute only, gently turning the fish through the sauce so it stays in generous flakes rather than breaking up too much.

6. 6

   Add the drained spaghetti to the pan with a splash of the reserved pasta water. Toss over medium heat for 1-2 minutes until the pasta is glossy and fully coated. Add more pasta water as needed to loosen the sauce; it should lightly cling rather than look dry or oily.

7. 7

   Finish with the remaining parsley and black pepper, toss once more, then serve immediately in warm bowls.

Nutrition per serving

Notes

• •Smoked mackerel is already salty, so season the pasta water lightly and taste the sauce before adding extra salt.
• •If your capers are packed in salt rather than brine, rinse them well before using.
• •Short pasta such as penne or rigatoni also works well and is often easier for beginners to toss with the sauce.
• •A little lemon zest can be added at the end for freshness, though it is optional and not traditional in every version.

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