Pasta with mackerel ragout, onions and olives

Pasta with mackerel ragout, onions and olives. A first course of fish ready in 5 minutes, Blue and therefore sustainable seafood, sound and light. With the tantalizing aroma of mint and the sprint of olives. If you can't find fresh mackerel, you can also use canned mackerel, both in oil and natural. If you like this recipe, Also try its variant: The SPAGHETTI WITH MACKEREL, ONIONS AND MUDDICA ATTURRATA.

Pasta with mackerel ragout, onions and olives is a simple and really quick first course to prepare. I recommend if you want to arrange for friends a seafood dinner but that does not weigh too much on your balance sheet. As a second course you could try, for example, il ANCHOVY PIE, This too easy, economic, tasty. You will see that your dinner will be successful and it will also do you good, since they are always oily fish.

I'm a big fan of mackerel and oily fish in general. On the contrary, If you also like this humble fish but rich in beneficial properties, Also try it MACKEREL WITH SWEET AND SOUR ONION, A fabulous and special Sicilian recipe. Or theMACKEREL SALAD WITH COUSCOUS, EGGPLANTS AND CHERRY TOMATOES. And again, lo MACKEREL SALAD WITH FAVA BEANS AND CITRONETTE or i STEAMED MACKEREL FILLETS WITH CARAMELIZED ONIONS. And now I wish you a good day!

PASTA WITH MACKEREL RAGU, ONIONS AND OLIVES

Portions: 4 Preparation: 15 minutes Cooking: 15 minutes 15 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

400 grams of short pasta

2 medium-sized mackerel without skin and already slipped off ( or canned mackerel)

olive down

chopped fresh mint

a golden onion

the green parts of a fresh onion

salt and pepper

extra virgin olive oil

Procedure

Mackerel ragout with onions and olives is quick and easy to prepare. First, cut the mackerel into cubes, taking care to remove any residual plugs. Stone the olives and cut them into small pieces and slice the onion.

Put the oil in a non-stick pan and add the onion: Let it Saute until wilted, joining if necessary a few tablespoons of hot water.

Add black olives and half the Mint: Finally, add the fish, salt, pepper and cook, over high heat, for 5 minutes.

Boil the pasta in plenty of salted water and drain it al dente, keeping aside a little of the cooking water. Add the pasta to the sauce and Cook, mixing everything with the cooking water. Serve by spraying the dish with a drizzle of extra virgin olive oil and garnish with the green parts of the scallions into thin slices and a little chopped fresh mint. Bon appétit!

Note

Combination: Several white wines of Liguria are suitable for fish dishes or seafood seasoning. Pigato of Albenga is one of these and would recommend this recipe. In particular, Choose the one produced by the Cascina Feipu of Magat, bold scents of broom and hints of musk, from soft & NET.