Some dinners come together fast and still taste like you planned ahead. This smoked mackerel pasta is one of those recipes. The smoky fish, briny capers, fresh arugula, and tomato tapenade do most of the work for you. The tapenade acts like a shortcut sauce, so you do not need to build a long-simmered base.
Most of the ingredients are easy to keep around, and the fresh add-ins are simple: cherry tomatoes and arugula.
Why You'll Want to Make This
This pasta is ready in 15 minutes and it has plenty of flavor. The smoked mackerel gives the dish a rich, savory base, while the tomato tapenade coats the warm pasta like a quick sauce.
It is a good weeknight dinner when you want something different, but you do not want a long ingredient list or extra pans.
What You Need
- Penne: Penne works well because the tomato tapenade clings to the ridges and coats the pasta evenly. Fusilli, rigatoni, or another short pasta also works.
- Smoked mackerel: This gives the pasta its smoky, savory flavor. Use smoked mackerel fillets and check them carefully for skin and bones before adding them.
- Sun-dried tomato tapenade: This is the shortcut sauce in the recipe. Look for it near olive tapenade, pesto, or antipasto spreads. A sun-dried tomato spread or red pesto is a great substitute.
- Cherry tomatoes: They add freshness and juiciness. Grape tomatoes or chopped ripe tomatoes can also be used.
- Capers: Capers bring saltiness and a sharp bite. If you do not like capers, use chopped olives instead.
- Arugula: Arugula adds a peppery finish and keeps the pasta fresh. Baby spinach can replace it, but the flavor will be milder.
- Pine nuts: They add crunch at the end. Toast them briefly for more flavor, or replace them with chopped almonds or sunflower seeds.
How to Make It
- Step 1: Cook the penne until al dente, then drain. Add the tomato tapenade and mix it through the pasta.
- Step 2: Flake the smoked mackerel into bite-size pieces and remove any skin or bones. Toss the hot pasta with the smoked mackerel, cherry tomatoes, and capers.
- Step 3: Fold in the arugula.
- Step 4: Spoon the pasta into a bowl and finish with pine nuts.
Top Tips
- Mix the tapenade into the hot pasta first. It coats the penne more evenly that way.
- Check the smoked mackerel carefully for bones before adding it to the pasta.
- Taste before adding salt. The fish, tapenade, and capers already bring salt and flavor.
- Fold the mackerel in gently if you want the flakes to stay a little chunky.
Serve With
- For something fresh on the side, serve this pasta with Cucumber Dill Yogurt Salad. The cucumber, yogurt, and dill make a cool contrast to the smoky mackerel and salty capers.
- If you want extra vegetables, Roasted Vegetable Casserole is a good match. It works especially well with zucchini, eggplant, tomato, and other soft vegetables that fit the tomato tapenade flavors.
- For bread on the table, serve it with Homemade Baguette or Focaccia with Tomato, Italian Herbs, and Parmesan. Both are useful for scooping up the tapenade-coated pasta and any juices from the tomatoes.
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Ingredients
- 1 pound Penne
- 6 oz. smoked mackerel fillets
- 4 tablespoons sun-dried tomato tapenade
- 9 oz. cherry tomatoes, quartered
- 2 tablespoons capers
- 5 oz. arugula
- 1½ tablespoons pine nuts
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Bring a large pot of salted water to a boil. Cook the penne until al dente, then drain.1 pound Penne
- Flake the smoked mackerel into bite-size pieces. Remove any skin and bones.6 oz. smoked mackerel fillets
- Add the hot pasta to a large bowl. Toss with the tomato tapenade, smoked mackerel, cherry tomatoes, and capers.4 tablespoons sun-dried tomato tapenade, 9 oz. cherry tomatoes, 2 tablespoons capers
- Fold in the arugula until it just starts to soften.5 oz. arugula
- Mix the pasta put it in a bowl and top with pine nuts. Serve right away.1½ tablespoons pine nuts
Notes
- Refrigerator: Store leftovers in a covered container for up to 1 day.
- Freezer: Don't freeze.
- Reheating: Warm gently in a skillet or microwave. Add a small splash of water if the pasta seems dry.
Nutrition
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