Smoked mackerel arrabiata

Ingredients

• 100g edamame/wholegrain fusili
• 10 cherry tomatoes (halved) or 3 large tomatoes (with the stalk cut out, and cut into 8 pieces)
• 1 clove of garlic, crushed and finely chopped
• 1 red onion, halved and very finely sliced (into half rings)
• 2-3 fillets of smoked mackerel
• desert spoon of chopped olives
• teaspoon of chopped capers
• chilli flakes
• olive oil
• basil leaves

Quantities are per person.

Method

Half-fill a large saucepan of water, sprinkle salt, and put on the hob to boil.

While the water heats up, Wash and prepare the tomatoes, garlic, basil, olives and capers.

Peel the skin from the mackerel fillets.

Heat a second pan on 8 until hot, then add a generous amount of olive oil, along with the chill flakes and fry the flakes for a moment. The oil should shimmer slightly and the chilli flakes should buble slightly, but should not start to blacken, smoke or burn.

Add pasta to first saucepan and set timer.

Add the onion and garlic, and stir regularly to ensure the pan doesn’t burn. Once the onion is very soft and starting to turn brown and caramelise, add the tomatoes and capers. Stir regularly until tomato has broken down.

Add mackerel and olives to second saucepan and stir in (so mackerel starts to break down).

Once pasta is cooked, drain and leave in saucepan. Mackerel is warmed through in sauce, add sauce to pasta and stir in.