Home » Pasta with mackerel ragout, onions and olives

Pasta with mackerel ragout, onions and olives

A quick first course of fish, healthy and affordable

by Ada Parisi
5 min read
Pasta con ragù di sgombro, cipolla e olive

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,, the ANCHOVY PIE, This too easy, cheap, 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. Indeed, 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 still, the SALAD MACKEREL WITH BROAD BEANS AND CITRONETTE oppure i STEAMED MACKEREL FILLETS WITH CARAMELIZED ONIONS. And now I wish you good day!

Pasta con ragù di sgombro, cipolla e olive


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


400 grams of pasta

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

black olives

chopped fresh mint

a golden onion

the green parts of a fresh onion

salt and pepper

extra virgin olive oil


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, season with salt, pepper and Cook, over high heat, for 5 minutes.

Boil the pasta in salted water and drain it al dente, keeping a little of the cooking water aside. 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!


MATCHING: 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.

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Sabrina August 1, 2013 - 09:12

I've been reading! There's time I leave to escape your own recipe but I can't comment on you as I can't comment on the other…I read in the metro, by train…standing in line at the doctor ... or sometimes even at supermarket on the cell make me company. You are very good, If you had a restaurant here in Rome I would be your client. Do you have a conception of the kitchen that I support and agree with. This pasta is awesome as everything else. I embrace you

Sicilians creative in the kitchen August 1, 2013 - 11:58

Hi Sabrina but figured! I also can't comment on the coworkers of blogs like you! It would take a day to 48 hours… And I wish I had a restaurant, you're my favorite client!!!! A big kiss!

Giulia July 31, 2013 - 12:06

I come to you…and I'm happy…Kevin c. and dishes with big flavors!

Sicilians creative in the kitchen July 31, 2013 - 21:22

Thanks Julia, the flavors are not because of me, are those in the South… a hug, ADA

Valentina July 30, 2013 - 23:19

Ready in 5 minutes and strabuono… What more could you want? 😉're always great, ADA! Congratulations, i take note 🙂 a strong hug <3

Sicilians creative in the kitchen July 31, 2013 - 00:50

Hello Vale, thou who art Bell loves the fish as I guess…a great big hug!


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