Smoked Mackerel Pasta with Tomato Tapenade

A fast smoked mackerel pasta with tomato tapenade, cherry tomatoes, capers, and arugula. Ready in 15 minutes.

Prep Time 5

Cook Time 10

Total Time 15

Course Dinner

Cuisine European, Italian, Mediterranean

Servings

Calories 535 kcal

Ingredients you need per step are listed below the step in Italic

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

1. Can I use canned mackerel instead? Yes, but the dish will lose some of its smoky flavor. Drain it well before using.

2. What if I cannot find tomato tapenade? Use sun-dried tomato spread or finely chopped oil-packed sun-dried tomatoes.

3. Do I need to toast the pine nuts? No, but toasting gives them a deeper flavor and better crunch.

4. Can I use spinach instead of arugula? Yes. Baby spinach works well, but the pasta will taste milder.

5. How do I keep the fish from breaking up too much? Fold it in gently near the end so the flakes stay a little chunky.

6. Storage

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.

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