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Peppered mackerel spaghetti recipe

79 ratings

Tender smoked mackerel flakes are the star of this simple pasta recipe, adding peppery notes to a warming bowl of spaghetti. Simply soften the garlic and combine with cherry tomatoes, chargrilled peppers and chilli flakes before adding the fish and serving over spaghetti. It's ready in just 20 minutes. See method

Serves 2
5 mins to prepare and 15 mins to cook
531 calories / serving
Dairy-free

Ingredients

150g spaghetti
1 tsp olive oil
½ x 285g jar chargrilled peppers, drained, 1 tsp oil reserved
2 garlic cloves, thinly sliced
½ tsp crushed chillies, plus extra to garnish
400g tinned cherry tomatoes
1 tbsp chopped fresh flat-leaf parsley, plus extra to serve
1 fillet peppered smoked mackerel, flaked into large chunks
½ lemon, zested, plus extra to serve

If you haven't got spaghetti, try using linguine instead

Each serving contains

Energy
2235kj
531kcal 27%
Fat
18g 26%
Saturates
4g 19%
Sugars
15g 17%
Salt
2g 33%

of the reference intake
Carbohydrate 69.9g Protein 22.5g Fibre 9.7g

Method

Bring a large pan of salted water to the boil and cook the spaghetti for 10-12 mins until tender. Drain.

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Heat the olive oil and 1 tsp oil from the jar of peppers in a saucepan over a low heat. Add the garlic and cook for 1-2 mins over low heat until softened. Add the chillies, drained peppers, cherry tomatoes and parsley. Increase the heat, bring to a simmer and cook for 5 mins or until slightly reduced.

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Stir through the mackerel and lemon zest and cook until heated through.
Toss the pasta through the sauce and divide between bowls. Sprinkle with extra lemon zest and tear over some extra parsley to serve.