Mackerel, cherry tomato and olive linguine
Serves: 2
Total time: 
Recipe photograph by Andrew Burton
Mackerel, cherry tomato and olive linguine
This quick and easy mackerel linguine is packed with fatty acids, tomatoes and olives
Serves: 2
Total time: 
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Nutritional information (per serving)
Calories
586Kcal
Fat
26gr
Saturates
5gr
Carbs
59gr
Sugars
6gr
Fibre
7gr
Protein
26gr
Salt
2.4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2tspoliveoil
- 1largeshallotorsmallonion,finelychopped
- 2garliccloves,crushed
- ¼tspchilliflakes(optional)
- 250gcherrytomatoes,halved
- 200mlvegetablestock
- 50gpittedblackolives,halved
- 150glinguine(orsimilar)
- 1x140gpackhotsmokedmackerelfillets,skinned
- ½x30gpackbasil,leaveschopped,plusextratogarnish
Step by step
- Bring a large pan of salted water to the boil. Meanwhile, heat the oil in a large frying pan and gently fry the shallot or onion for 5 minutes until softened. Stir in the garlic and chilli, if using, and cook for a further 1-2 minutes until fragrant.
- Add the cherry tomatoes and cook briefly over a high heat until they start to soften, then pour in the stock. Add the olives and bubble for 8-10 minutes until you have a rough, pulpy sauce.
- Meanwhile, cook the linguine according to pack instructions. Towards the end of this time, flake the mackerel into large pieces and add to the sauce. Cook over a gentle heat for 2 minutes to heat through.
- Reserving some of the cooking water, drain the linguine and stir it through the sauce, adding a little of the pasta water to thin it down. Adjust the seasoning to taste, add the chopped basil and toss well to combine. Divide between two bowls and serve garnished with the remaining basil.
