Tomato sauce and tender fish come together in this Mackerel Pasta, giving you a warm, flavourful bowl that feels satisfying, simple, and easy to enjoy any night.
I am going to share with you one of my dad’s favourite dishes, Pasta with Mackerel Ragout. It is a very simple dish and perfect for any seafood lover.
The idea behind this recipe is very simple. You simmer the fish in a tomato-based sauce, use that sauce to dress your pasta, and then enjoy the mackerel itself as an additional dish.
In Italy, we usually start with an appetiser, followed by a first course such as pasta, rice, or soup, then a main course of meat or fish with a side, and finally fruit and dessert.
Of course, this is a full meal, and not everyone prepares so many courses these days, but this is the traditional structure. This recipe conveniently covers both the first and the second course.
On a different note, I love mackerel. It is one of my favourite fish, together with sardines and tuna, and I enjoy its intense flavour and its richness in omega-3 fatty acids.
Reasons to Make Pasta with Mackerel Ragout
- Gives you a pasta dish that feels complete enough to stand on its own for lunch or dinner.
- Works well when you want something homemade that still tastes like real, home-style Italian food.
- Makes good use of pantry staples, so you can cook it even when your fridge is not fully stocked.
Key Ingredients for Mackerel Pasta
Mackerel
Whole mackerel gives the dish firm, rich flesh that stays tender as it simmers in the sauce. Choose fish with bright eyes, tight skin, and a fresh sea smell for better flavour.
Garlic and Mint
Garlic softens as it cooks and adds gentle savouriness, while mint brings a light Sicilian note that brightens the tomato base. Fresh, crisp leaves hold their flavour well during simmering.
Tomato Paste and Tomato Purée
Tomato paste brings depth, and the purée builds a smooth base for the sauce. A darker red paste usually means richer flavour once cooked down. The sauce thickens nicely and coats the pasta well.
Find the complete list with measurements in the recipe card below.
How to Make Mackerel Pasta
Sauce
Step 1: Halve the garlic cloves. Cut 4 slits in the mackerel and fill them with the halved garlic, mint, salt, and pepper.
Step 2: Sear the mackerel in a hot frying pan with a little vegetable oil. Make sure it is well browned on all sides. Set aside.
Step 3: Sauté the chopped onion in the extra virgin olive oil for a couple of minutes, or until it is translucent.
Step 4: Add the tomato paste and mix well. Add the tomato purée and mix well.
Step 5: Add the water and bring the sauce to a boil. Add the seared mackerel, cover, and cook for about 15 minutes, or until the fish is cooked through.
Note: If the sauce is too runny, remove the mackerel and reduce the sauce over high heat until it thickens.
Step 6: Season with salt and pepper to taste.
Pasta
Step 1: Cook the pasta until al dente. Drain it and mix it with the sauce.
Step 2: Serve the mackerel as a second dish.
Frequently Asked Questions
You can add finely chopped carrots or celery when sautéing the onion. They soften as the sauce cooks and bring gentle sweetness to the ragout.
A simple green salad with lemon dressing, steamed vegetables, or crusty bread pairs well. These sides add freshness and balance, rounding out the meal in a light, easy way.
Yes. Sardines or tuna steaks work well because they have a similar firmness and stand up to simmering in tomato sauce. Choose fish with a richer taste so the ragout stays balanced.
Parsley works as a mild substitute. Add it at the end so it stays fresh and clean. It will not replicate the Sicilian note of mint, but it blends well with tomato and fish.
Extra Help from the Kitchen
Rinse the Fish Lightly – Rinse the mackerel under cold water and pat it dry before scoring. This removes excess moisture and helps the seasoning sit evenly inside the slits.
Trim Fins Before Cooking – Remove any sharp fins with kitchen scissors before searing. This makes the fish easier to handle when turning it in the pan.
Check for Small Bones – Run your fingers along the surface once the fish is cooked and cooled slightly. Remove any loose bones before serving it as the second course.
Stir the Sauce From the Bottom – Stir the tomato base occasionally while simmering to prevent the paste from settling and catching on the bottom of the pan.
Variations and Twists
Use Canned Mackerel – Replace the whole fish with canned mackerel in olive oil and fold it into the sauce near the end of cooking. Using canned fish shortens the prep time while keeping the dish flavourful.
Brighten with Lemon Zest – Grate in some lemon zest and add a small squeeze of lemon after reducing the sauce. The citrus lifts the richness of the fish and gives the pasta a cleaner finish.
Use Long Pasta Shapes – Choose spaghetti or tagliatelle instead of short pasta. Long strands catch the tomato ragout differently and give the dish a more classic seafood pasta look.
Add Sun-Dried Tomatoes and Capers – Mix in chopped sun-dried tomatoes and capers when building the sauce. Their savoury edge gives the ragout a deeper, more layered taste that works well with mackerel.
Wilt Spinach Into the Sauce – Add a handful of fresh spinach during the last minutes of simmering. The greens melt into the tomato base and bring a soft, earthy note that feels natural in the dish.
Storage and Shelf Life
Store the pasta and sauce in an airtight container in the fridge for up to 2 days. Keep the cooked mackerel separate, as fish dries out quickly once reheated, and use it within 1 day.
This dish does not freeze well because the texture of mackerel becomes firm and grainy after thawing.
Reheat the pasta gently over low heat with a small splash of water to loosen the sauce, and warm only the portion you plan to eat. Avoid reheating the fish more than once to maintain a better texture.
Quick and Tasty Pasta Ideas
Mackerel Pasta Recipe (Pasta with Mackerel Ragout)
Tomato sauce and tender fish come together in this Mackerel Pasta, giving you a warm, flavourful bowl that feels satisfying, simple, and easy to enjoy any night.
Ingredients
- 1 medium mackerel about 450 g – 1 lb – gutted
- 1 garlic clove – quartered
- 4 large mint leaves
- ½ tsp salt mixed with ¼ tsp pepper
- 2 tbsp vegetable oil
- 2 tbsp extra virgin olive oil
- 140 g – 5 oz tomato paste
- 360 g – 13 oz tomato purée
- 500 ml – 2 cups water
- ½ onion – chopped
- salt – to taste
- 370 g – 13 oz short pasta – I used penne
Instructions
Sauce
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Halve the garlic cloves. Cut 4 slits in the mackerel and fill them with the halved garlic, mint, salt, and pepper.
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Sear the mackerel in a hot frying pan with a little vegetable oil. Make sure it is well browned on all sides. Set aside.
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Sauté the chopped onion in the extra virgin olive oil for a couple of minutes, or until it is translucent.
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Add the tomato paste and mix well. Add the tomato purée and mix well.
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Add the water and bring the sauce to a boil. Add the seared mackerel, cover, and cook for about 15 minutes, or until the fish is cooked through.
Note: If the sauce is too runny, remove the mackerel and reduce the sauce over high heat until it thickens.
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Season with salt and pepper to taste.
Pasta
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Cook the pasta until al dente. Drain it and mix it with the sauce.
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Serve the mackerel as a second dish.
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