Spaghetti with Mackerel
Calculate 100gm spaghetti per person.
In a frying pan, start, as always, with a good splash of extra virgin olive oil, an unpeeled clove of garlic, some ground black pepper and a finely chopped (or grated) medium onion.
Finely chop some fresh parsley and garlic together and add.
Drop in some roughly chopped red pepper and pine nuts (and some raisins too).
Cook on a low heat until softened, then add 3 or 4 cherry tomatoes (cut in half) and some ‘olivas rellenas’ (anchovy stuffed Manzanilla olives) and keep cooking until golden.
Boil the desired amount of spaghetti until ‘al dente’
While this is on the boil, open a tin of mackerel in olive oil and throw it in to the onion and pepper mix; keep cooking slowly. You want quite a rich sauce, as it will be mixed with plenty of boiled pasta later.
Drain the pasta once cooked and add a knob of butter, thread through, then – while still on the heat – add to the sauce and toss together. Ensure the sauce is well distributed through the pasta. Serve hot!
Sprinkle some Parmesano cheese (optional) on top.