Speedy smoked mackerel and tomato pasta
NUTRITION: PER SERVING
FAT: 22.2G (4.1G SATURATED)
CARBOHYDRATES: 62.7G(7.7G SUGARS)
Pinch chilli flakes, optional
2 garlic cloves, chopped
75g mixed pitted olives, roughly sliced
1 tbsp capers in brine, drained
1 tbsp tomato purée
200ml dry white wine (or stock)
400g tin chopped tomatoes
350-400g wholewheat pasta
230g smoked mackerel fillets, flaked
Chopped fresh parsley and lemon wedges to serve
Warm the oil in a large non-stick frying pan with the chilli flakes, garlic and olives for 1-2 minutes. Add the capers and tomato purée, pour in the wine and bring up to a simmer, then stir in the chopped tomatoes and simmer for 15 minutes to thicken.
Meanwhile, bring a large pan of salted water to the boil and cook the pasta until
al dente according to the packet instructions. Drain loosely, saving a cupful of the cooking water.
Once the sauce has thickened, stir in the mackerel and heat for a couple of minutes to warm through, then stir in the pasta with a splash of the cooking water and toss well to mix. Sprinkle with the parsley and serve with lemon wedges for squeezing.
If you prefer, omit the wine (or stock) and tomato purée and add
a second can of tomatoes.