Bavette with mackerel, cherry tomatoes and olives

Ingredients

For 1 serving

• Durum wheat pasta80 g
• Mackerel100 g
• Cherry tomatoes120 g
• Green olives15 g
• Garlic1 clove
• Extra virgin olive oil1 teaspoon
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

In season: May – September

Method

1. Bring a pan of water to the boil for the pasta and salt the water once it boils.
2. Meanwhile fillet the mackerel: cut along the backbone and lift off the fillets with a sharp knife, then run your fingers over the flesh to remove any remaining bones and cut into roughly 2 cm pieces; wash the cherry tomatoes and halve them; chop the parsley.
3. Heat the olive oil in a frying pan over medium heat with the crushed garlic for a minute, until it sizzles; add the tomatoes and green olives and cook for 5 minutes, until the tomatoes soften.
4. Meanwhile add the bavette and cook for the time on the packet, usually 9–10 minutes, until al dente.
5. Add the mackerel to the sauce, season lightly with salt and cook for 3 minutes over medium heat, until the flesh is opaque and flakes; remove the garlic.
6. Drain the bavette, keeping a small ladle of the cooking water, and toss them in the sauce for a minute, loosening if needed; finish with the parsley.