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Peppered mackerel spaghetti recipe

Peppered mackerel spaghetti recipe

76 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


  • 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

  • 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


  1. Bring a large pan of salted water to the boil and cook the spaghetti for 10-12 mins until tender. Drain.
  2. 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.
  3. Stir through the mackerel and lemon zest and cook until heated through.
  4. Toss the pasta through the sauce and divide between bowls. Sprinkle with extra lemon zest and tear over some extra parsley to serve.

See more Pasta recipes

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