Pasta with Tapenade and Mackerel (Pasta con Tapenade e Sgombro)
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-Free Spaghetti | 320g |
| Mackerel (fresh, filleted) | 350g |
| Garlic | 1 clove |
| Fresh Chili Pepper | 1 |
| White Wine | 40g |
| Fresh Parsley | To taste |
| Black Olives (pitted) | 250g |
| Anchovies in Oil | 20g |
| Capers (in vinegar) | 50g |
| Extra Virgin Olive Oil | 180g |
Instructions:
Start by preparing the tapenade. Begin by pitting the black olives. Drain the anchovies from the oil and finely chop them. Next, rinse the capers gently under cold running water, pat them dry with a kitchen towel, and finely chop them as well. Combine the olives, anchovies, and capers in a bowl, then add the extra virgin olive oil. Mix everything together thoroughly until you achieve a smooth, homogeneous paste. Your tapenade is now ready, so set it aside for later.
Now, move on to preparing the mackerel. Cut the mackerel fillets into bite-sized pieces, approximately 1.5 cm each. Heat a little olive oil in a non-stick pan over medium heat, and sauté a whole garlic clove until golden. Once the garlic is browned, remove it from the pan. Season the mackerel pieces with salt and then add chopped fresh parsley. Deglaze the pan with white wine and allow it to reduce for a couple of minutes, letting the flavors meld together.
In a separate pan, heat a drizzle of olive oil and add the sliced chili pepper, cooking for a minute to release its spicy flavor.
While you are preparing the mackerel and chili, bring a pot of salted water to a boil and cook the gluten-free spaghetti according to package instructions, making sure it stays al dente. Once the pasta is cooked, drain it, reserving a bit of the cooking water.
Combine the drained pasta directly into the pan with the chili and toss it to coat well with the spicy oil. Then, gently fold in the cooked mackerel and top it off with your homemade tapenade. Stir everything together, adding a little reserved pasta cooking water if needed to help create a silky sauce.
Serve the dish warm, garnished with additional fresh parsley and a sprinkle of extra virgin olive oil for added richness. Enjoy this vibrant, flavorful pasta with a Mediterranean twist that combines the delicate flavors of mackerel, the punch of tapenade, and the heat from fresh chili. Perfect for a hearty, gluten-free meal!
Tips:
- If you can’t find fresh mackerel, you can substitute it with other oily fish like sardines or tuna.
- For an extra burst of flavor, you can add a squeeze of lemon juice just before serving.
