A fish-flavoured first course!
Good and simple to make, for a healthy and tasty
lunch.
We have used Paccheri, which go perfectly with this
sauce, but you can also choose from our other artisan and bronze-drawn pasta
formats, such as Spaghetti alla Chitarra.
In the meantime, mark the recipe!
INGREDIENTS X 4 PEOPLE
·
400 g Paccheri
·
1 bottle Pomodorossa
·
1/2 glass of white wine
·
1 jar of mackerel in oil (approx. 200 g)
or fresh mackerel
·
1/2 clove of garlic
·
EVO oil
·
Chilli pepper to taste
·
Salt to taste
·
Oregano
Method:
Pour a little oil into a frying pan and brown the
clove of garlic; as soon as it starts to sizzle, add the mackerel (drained) and
allow it to take on flavour, breaking up the mackerel fillets. Deglaze with the
wine and as soon as the alcohol has evaporated add the tomato puree and a sprig
of dried oregano.
Cover with a lid and leave to cook.
Meanwhile, boil the paccheri in plenty of salted water
and when they are almost ready pour them into the pan with the sauce (remember
to remove the garlic and oregano). Mix well and serve, adding more oregano to
taste and, if you prefer, some dried chilli pepper.