This mackerel fillets ragu pasta is a refined take on classic seafood pasta, designed to showcase the natural quality and depth of Nuri´s mackerel fillets in olive oil. Bursting with flavor from tomatoes, garlic, and capers, it’s the perfect dish to elevate any dinner, approachable yet impressive.

Ingredients (Serves 4)

• 320 g pasta (spaghetti, linguine, or tagliatelle)
• 2 tins of Nuri Mackerel Fillets in Olive Oil
• 400 g cherry tomatoes or 2 cups chopped plum tomatoes
• 2 garlic cloves, finely sliced
• 2 tbsp capers, drained
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh parsley, chopped
• Zest of 1 lemon
• Freshly ground black pepper
• Salt to taste

Preparation

1. Cook the pasta.
   Bring a large pot of salted water to a boil. Cook pasta until al dente, then reserve ½ cup of pasta water and drain.
2. Prepare the ragu.
   In a large pan, heat olive oil over medium heat. Sauté garlic until fragrant (1–2 minutes), then add tomatoes and capers. Simmer gently for 5–7 minutes until sauce thickens.
3. Add the mackerel fillets.
   Gently flake mackerel fillets into the pan with the sauce, keeping pieces intact. Let them warm through for 2–3 minutes, allowing the olive oil to enrich the sauce.
4. Combine pasta and sauce.
   Add drained pasta to the pan, tossing gently with the mackerel fillets ragu. Add reserved pasta water gradually if needed to create a silky consistency.
5. Finish and serve.
   Sprinkle with lemon zest, fresh parsley, and extra black pepper. Drizzle a little more olive oil if desired. Serve immediately with crusty bread or a simple green salad.