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Pasta with Mackerel Ragout

Pasta with Mackerel Ragout

Pasta with Mackerel Ragout – an easy and delicious Italian dish, perfect for any seafood lover.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Manuela Zangara


  • 1 medium about 450 gms – 1 lb. mackerel, gutted
  • 1 garlic clove quartered
  • 4 big mint leaves
  • ½ tsp salt mixed with ¼ tsp pepper
  • 2 tbsp vegetable oil
  • 2 tbsp extra virgin olive oil
  • 140 gms – 5 oz. tomato paste
  • 360 gms – 13 oz. tomato puree
  • 500 ml – 2 cups water
  • ½ onion chopped
  • Salt to taste
  • 370 gms – 13 oz. short pasta I used penne



  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. Keep aside.
  3. Sauté the chopped onion in the extra virgin olive oil for a couple of minutes, or until it’s translucent.
  4. Add the tomato paste and mix well. Add the tomato puree and mix well.
  5. Add the water and bring the sauce to a boil. Add the seared mackerel to it, cover and cook for about 15 minutes (or until the fish is cooked through).
  6. If the sauce is too runny, remove the mackerel and reduce the sauce on a high flame until it thickens. Season with salt and pepper to taste.


  1. Cook the pasta following the steps on How to cook pasta “al dente” in the Techniques page of this site. Drain it and mix it with the sauce.
  2. Serve the mackerel as a second dish.