Smoked Mackerel and Tomato Pasta

It's an easy recipe just combining all ready ingredients. The key is the fried garlic!

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 2 Prep: 5 min Cook: 12 min

Ingredients

Dolmio Pasta Sauce 1 pack
Pasta for 2 people
Smoked mackerel fillet 1
Garlic 1 clove
Onion 1/2
Celery 1
Olive oil 1-2 tbsp
White wine 2 tbsp
Salt & pepper to your taste

Method

1
This the the pack of Dolmio pasta sauce I used, tomato & basil flavour.
2
Here are the ingredients. Remove the centre of the garlic and finely slice the rest. Finely slice the celery and onion and roughly chop the mackerel.
3
Put the oil in a frying pan and fry the garlic on medium heat. Remove the garlic when it browns nicely and keep aside.
4
Fry the onions and celery on medium heat in the garlic oil. Start boiling the pasta at the same time.
5
When the vegetables are softened, add the mackerel to one side and drizzle some white wine over it. When the alcohol has evaporated, mix together with the vegetables.
6
Add the Dolmio pasta sauce and mix together to heat through. Don't overmix otherwise the mackerel will break up.
7
Add the cooked pasta into the sauce and mix together gently. Transfer to a serving dish and sprinkle with the fried garlic and salt & pepper if you like.

Tips & Note

Burnt garlic tastes bitter, so catch the garlic just as they turn brown and you can smell the aroma. The Dolmio pasta sauce says it's for one but it will easily stretch to two people.

Smoked Mackerel and Tomato Pasta

It's an easy recipe just combining all ready ingredients. The key is the fried garlic!

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 2

Prep: 5 min

Cook: 12 min

Ingredients

Dolmio Pasta Sauce 1 pack
Pasta for 2 people
Smoked mackerel fillet 1
Garlic 1 clove
Onion 1/2
Celery 1
Olive oil 1-2 tbsp
White wine 2 tbsp
Salt & pepper to your taste

Smoked Mackerel and Tomato Pasta

Recipe ID :1481 Posted on 20 DEC 2015

Serves 2

Prep 5min
Cook 12min
views 7,957
printed 107

saved 1

It's an easy recipe just combining all ready ingredients. The key is the fried garlic!

Share

Ingredients

Print Ingredients Email Ingredients
1 pack
for 2 people
1
1 clove
1/2
1
1-2 tbsp
2 tbsp
to your taste

Method

Prep
5min
Cook
12min
1
This the the pack of Dolmio pasta sauce I used, tomato & basil flavour.
2
Here are the ingredients. Remove the centre of the garlic and finely slice the rest. Finely slice the celery and onion and roughly chop the mackerel.
3
Put the oil in a frying pan and fry the garlic on medium heat. Remove the garlic when it browns nicely and keep aside.
4
Fry the onions and celery on medium heat in the garlic oil. Start boiling the pasta at the same time.
5
When the vegetables are softened, add the mackerel to one side and drizzle some white wine over it. When the alcohol has evaporated, mix together with the vegetables.
6
Add the Dolmio pasta sauce and mix together to heat through. Don't overmix otherwise the mackerel will break up.
7
Add the cooked pasta into the sauce and mix together gently. Transfer to a serving dish and sprinkle with the fried garlic and salt & pepper if you like.

Tips & Note

Burnt garlic tastes bitter, so catch the garlic just as they turn brown and you can smell the aroma. The Dolmio pasta sauce says it's for one but it will easily stretch to two people.

HOME
midnight kitchen
I’ve got 176 recipes!

MIDNIGHT KITCHEN
Step into my kitchen!
Spanish mojama is the red meat of the tuna, pickled in salt and sundried. It's the tuna version of parma ham or cured ham. If you are given this as a souvenir, try eating it this way, it's suitable as an hors d'oeuvre.
Mojama, Endives (chicory), Sliced almonds, Rocket, Capers, Olive oil
HOME
Spaghetti vongole uses clams and white wine. This time, I added onion, anchovy paste and vegetable consomme to make it a really deep taste. Dunk a baguette into the sauce to enjoy this dish twice!
Spaghetti, Clams, White wine, Olive oil, Onion, Garlic, Dried chilli, Anchovy paste, Vegetable consomme, Spring onions
HOME
I made dumplings using chicken and leftover vegetables in the fridge. Coat in egg and breadcrumbs and some vinegar to make it delicious, even when cold.
Chicken breast fillets, Carrot, celery, onion, Cabbage, Ginger, spring onions, Chicken stock granules, Potato starch, Eggs, Vinegar, Flour, Sliced bread, Oil for frying
HOME
Here is the perfect dish when you want to make something extra special. It's simple but looks fantastic.
Duck breast fillets, Red wine, Soy sauce, Mirin, White grapes, Salt & pepper
HOME
Flame grilled sweetcorn is the best but you can microwave and pan fry for just as good a result.
Corn on the cob, Soy sauce, Mirin, Water, Butter
HOME
Lovely to warm you up on a cold day.
Sardines, Sake, Ginger, Spring onions, Egg, Potato starch, Carrot, Mooli, Burdock root (gobou), Dashi stock, Chilli powder (optional)
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Enjoy with lots of grated cheese on the top.
Minced beef, Onion (medium), Olive oil, Garlic, Red wine, Pepper, Courgette (small), Tinned tomatoes, Worcester sauce, Ketchup, Salt, Pasta, Cheddar cheese (grated)
Nuko@York
HOME
A rich creamy sauce that everyone will love!
Brown crabmeat, Tinned tomatoes (chopped), Single cream, Sugar, Salt, Spaghetti, Garlic, Oil
Use shop-bought tomato sauce, then it will be so easy and quick.
Chicken breast fillet, Salt & pepper, Olive oil, Tomato, Garlic, Mushrooms (medium), Chilli flakes, Tomato sauce (shop bought), Double cream, Baby spinach, Parmigiano reggiano
Alia
HOME
A delicious combination of prawn and avocado with a hint of the flavour of anchovy...you'll love it.
Pasta, Tinned anchovy fillets (small), Cooked prawns, Ripe avocado, Sundried tomatoes in oil, Olive oil
If you have any leeks left over in the fridge, you should try this for sure!
Leeks, Cherry tomatoes, Garlic, Dried chilli, Tinned tuna (in sunflower oil), Butter, Salt for pasta, Spaghetti, Parmigiano reggiano

All New Recipes

Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard