Whole wheat pasta with mackerel, fennel and orange

Ingredients

For 1 serving

• Whole wheat pasta75 g
• Canned mackerel90 g
• Fennel150 g
• Fresh orange juice30 ml
• Orange zest1 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: gluten, fish,

In season: November – March

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils, then add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente.
2. Meanwhile wash the fennel, trim the base and any damaged outer layers and slice it thinly; zest the orange before squeezing it, if using the same one.
3. Heat the olive oil in a frying pan over medium heat, add the fennel with the orange juice and a pinch of salt, cover and braise for 8 minutes, until tender but still slightly crisp.
4. Add the drained, flaked tinned mackerel and warm for a minute, stirring gently.
5. Drain the pasta, keeping a small ladle of the cooking water, toss it in the sauce for a minute, loosening if needed, and finish with the orange zest and black pepper.