Pasta con Sgombro Affumicato

Nutrition · per serving

Steps

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.

   200 g cherry tomatoes60 g pitted black olives2 garlic cloves15 g flat-leaf parsley160 g smoked mackerel fillet, skin removed
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.

   6 g fine salt180 g spaghetti
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.

   25 ml extra-virgin olive oil2 garlic cloves1 g dried chili flakes
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.

   200 g cherry tomatoes60 g pitted black olives20 g capers, drained
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.

   160 g smoked mackerel fillet, skin removed15 g flat-leaf parsley
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.

   180 g spaghetti
7. 7

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

   15 g flat-leaf parsley1 g black pepper

Origin & History

Pasta with oily fish is a natural fit in many Italian coastal kitchens, where preserved or smoked seafood offers deep flavor with minimal preparation. This quick version reflects southern Italian flavor pairings such as tomatoes, olives, capers, garlic, and parsley, combined here with smoked mackerel for an easy modern weeknight dish.