Smoked Mackerel Pasta with Piri Piri Peppers, Capers and Olives
Servings 2 or more
Ingredients
- Handful of dry pasta of choice I used spaghetti as I didn't have any linguine
- 3 shallots sliced
- Smoked Mackerel
- 1 tbsp capers
- 1 tbsp sliced olives
- 1 tbsp piri piri peppers
- some virgin rapeseed oil for frying
- Salt and pepper
Instructions
- Put a big pot of water to boil and add pasta when boiling. Put a timer on for 10 mins.
- Peel and slice the shallots. Fry them in some oil
- Meanwhile flake a fillet of Smoked Mackerel or any other smoked fish that you fancy
- When the shallots have softened but not brown, add in the fish, capers and the peppers.
- Stir it all to warm
- By this time your pasta should be ready, use a pasta ladel to transfer the pasta to the pan with the fish. Never pour your pasta out into a colander as the steam will overcook the pasta and you have lost all the cooking liquid which you need to add to make a sauce.
- Add a splash of the pasta water to the sauce and stir to loosen it up.
- Turn off the heat and add in the beautifully sliced black olives. Stir.
- Check the seasoning but watch the salt as all the ingredients have been soaking in brine.
- Serve and drizzle some lovely single estate olive oil.
- Enjoy.
Notes
As this recipe doesn't have to be precise, you can use as much or as little fish as you like. Everything else you can adjust to your own taste.
If I had some herbs I would have added some to the pasta for some colour.
You could also grate in some fresh tomato into the sauce as it's cooking to add yet another flavour of the Med.