I am a big fan of ‘Spaghetti alla Puttanesca’. This dish is totally inspired by the famous Italian dish. I just added my favourite fish ‘Mackerel’ to it. I use all the common ingredients for the Puttanesca sauce, but they are also optional. If you don’t have Capers, you don’t need to add it.
2 servings Spaghetti
1 tablespoon Olive Oil
1 to 2 cloves Garlic *finely chopped
Chilli Flakes OR Fresh Chilli *as required
A handful Black Olives *chopped, optional
1 to 2 teaspoonfuls Capers *chopped, optional
6 to 8 Fillets Anchovies *chopped, optional
1 can (400g) Diced Tomatoes
1 tablespoon Italian Mixed Herbs
Salt & Pepper
1 can (125g) Mackerel in Brine
2 tablespoons chopped Parsley
- All vegetables should be finely or coarsely chopped.
- Cook Spaghetti in boiling salted water according to the instruction on the package.
- Heat Oil in a frying pan over medium high heat. Cook Onion and Garlic until soft. Add Chilli, Black Olives, Capers and Anchovies, and cook for a few minutes.
- Add Tomatoes and Herbs, cook until thickens, season with Salt & Pepper, then add drained Mackerel and combine.
- Add the cooked and drained Spaghetti and stir. Sprinkle with chopped Parsley and enjoy.
Made this recipe tonight, and it was wonderful. I live alone, so I cut the recipe in half, except I used the whole can of mackerel, so mine had a higher ratio of mackerel to pasta than the recipe intended, but it still worked out well.
I can easily eat the whole can of Mackerel, Charlie. Half the recipe with the whole can sounds yummy. That’s the way to go! Thanks for sending me the comment.
This is a great recipe. The pairing of mackerel and puttanesca is perfect. I cut back on the anchovies for a mere tsp of anchovy paste. A mistake on my part. Next time I will go all in on the anchovies.
This is a very healthy and delicious recipe folks.!!
Thank you, Robert, for such a positive comment. This is one of my favourite Spaghetti dishes, but my husband hates it. He says Mackerel smells fishy. I am glad you enjoyed it.