In this Pasta with mackerel, we have combined the typical ingredients of Sicilian cuisine with fresh fish. The sweet of raisins – the more it rests in soaking, the more it will be swollen and good – the toasted breadcrumbs, the fennel and the onions which with their creaminess are the link of everything: the secret of many basic preparations of fish cuisine.

Ingredients for two people

  • 300 g mackerel already cleaned
  • 160 g spaghetti
  • One large onion
  • Two tablespoons of pine nuts
  • Two tablespoons of raisins
  • Two tablespoons of breadcrumbs
  • Two cloves of garlic
  • fresh wild fennel
  • salt
  • extra virgin olive oil


First of all, the mackerel works by making fillets; it eliminates all the bones and the skin and then cut it into small pieces. In a fairly large pan toast the pine nuts in oil without making them burn, as soon as they are colored add an onion cut into thin slices and brown for a minute then lower the heat and cook until the onion is soft. Add the mackerel, the previously soaked raisins and the wild fennel then cook until the fish is cooked. Also, add a dash of pasta cooking water, the sauce must be quite liquid. Season with salt.

Meanwhile in a small saucepan toast the breadcrumbs with a little oil and two cloves of garlic. Stir continuously to prevent it from burning until it is well browned.

Drain the pasta al dente in the pan with the sauce off the heat, add a drizzle of raw oil and mix well until the right creaminess is obtained. Serve with fresh fennel and a sprinkling of toasted breadcrumbs.

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