Fusilli with Mackerel, Olives and Fresh Cherry Tomatoes
Pasta
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Cook Time
30 min
Servings
2
Difficulty
Easy
Prep Time
20 Min
Description
A simple and tasty first course, perfect for a quick lunch or an informal dinner. Fusilli with mackerel, olives and cherry tomatoes are an explosion of Mediterranean flavors. The sweetness of the cherry tomatoes blends perfectly with the strong taste of the mackerel and the flavor of the olives. I love to prepare this dish when I have little time but don't want to give up something delicious. It is prepared in less than half an hour and is an excellent alternative to the usual pasta with tomato sauce. Try it, it will win you over! You can also add a pinch of chili pepper for an extra touch.
Ingredients (6 ingredients)
-
160 g fusilli
-
200 g cherry tomatoes
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2 tbsp pitted olives
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125 g mackerel fillets in oil
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extra virgin olive oil
-
fine salt
Preparation (7 steps)
Preparation of cherry tomatoes and olives
Wash and cut 200g of cherry tomatoes in half. Pit and cut 2 tablespoons of pitted olives in half. Set aside.
Sauté the garlic
Pour a generous drizzle of extra virgin olive oil into the bowl. Add a clove of whole garlic and sauté for 3 Min./120°C/Stufe 1.
Adding cherry tomatoes and olives
Add the halved cherry tomatoes and pitted olives to the bowl. Mix for 2 Min./100°C/Stufe 1.
Adding the mackerel
Add 125g of mackerel fillets in oil, cut into small pieces, to the bowl. Adjust with fine salt to taste and cook for 3 Min./100°C/Linkslauf Stufe 1.
Cooking the pasta
Meanwhile, cook 160g of fusilli in plenty of boiling salted water according to the instructions on the package. Drain the pasta al dente.
Mix the pasta with the sauce
Pour the drained pasta into the bowl with the sauce. Add a ladle of cooking water and mix everything together for 1 Min./100°C/Linkslauf Stufe 1.
Serve
Let it flavor well for a few seconds and serve the pasta with mackerel, olives and very hot tomatoes.
Finished cooking? Great! 🎉
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Created by
Chiara Rizzo
4
Rezepte
0
Kochbücher
Allergens
- Fish
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