Wholewheat spaghetti with mackerel and cherry tomato ragù

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Mackerel110 g
• Cherry tomatoes180 g
• Capers5 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: gluten, fish,

In season: March – September

Method

1. Put a pan of water on for the pasta. Meanwhile fillet the mackerel if whole, remove the pin bones with tweezers and cut the fillets into pieces of about 2 cm; wash and halve the cherry tomatoes; rinse the capers and chop the parsley.
2. In a large frying pan warm the oil over a low heat with the crushed garlic for 1–2 minutes, until golden; add the tomatoes and capers and cook for 3 minutes over a medium heat, until the tomatoes soften.
3. When the water boils, salt it and cook the wholemeal spaghetti for the time on the packet, until al dente.
4. Meanwhile add the mackerel to the sauce and cook it for 5 minutes over a medium heat, breaking it up with a wooden spoon, until the flesh is opaque and flakes; remove the garlic and season with salt.
5. Drain the spaghetti, keeping a little cooking water, and toss them in the sauce for 1 minute over a high heat, until well coated; finish with the parsley.