Pappardelle With Mackerel, Pappardelle agli Sgombri: Mackerel are quite tasty, and also relatively inexpensive, making this pasta sauce all the more worth making. To serve 4:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- 10 ounces (250 g) pappardelle, fettuccine, or similar
- 1 pound plum tomatoes, blanched, peeled, seeded and chopped (or use canned)
- 6 ounces canned mackerel filets, drained and crumbled
- An onion, minced
- A clove of garlic
- A bunch of basil, shredded
- 1/2 a bullion cube
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt & pepper to taste.
Preparation:
Sauté the onion until it is lightly browned in the olive oil, then crumble the fish into it. Simmer for about 5 minutes, then add the tomatoes, vinegar, bullion, basil, and mix well. Cover and simmer for a half hour, adding more liquid if it looks to be drying out, and in the meantime heat pasta water. Salt the water, cook the pasta, check the seasoning of the sauce, and pour it over the pasta after you drain it.
