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Bowl of penne coated in tomato sauce with a mint leaf on top.

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.

Course: Main
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Manuela Zangara

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

  1. Halve the garlic cloves. Cut 4 slits in the mackerel and fill them with the halved garlic, mint, salt, and pepper.
  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.
  3. Sauté the chopped onion in the extra virgin olive oil for a couple of minutes, or until it is translucent.
  4. Add the tomato paste and mix well. Add the tomato purée and mix well.

  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.

  6. Season with salt and pepper to taste.

Pasta

  1. Cook the pasta until al dente. Drain it and mix it with the sauce.

  2. Serve the mackerel as a second dish.