Mackerel with Arrabiata sauce

The Bertolli Arrabiata sauce marries well with fish – in this recipe I have used mackerel, which is often underatted as a fish, but I really love it! If you prefer, you can use cod or hake. You can serve this solely as a main course with lots of good bread to mop up the sauce or you can have two courses by using the sauce to dress pasta and the fish as a main course. Be careful with the fish bones when eating the mackerel.

Method

1. Heat the oil in a large deep frying pan, add the garlic, oregano, capers and stir fry for a minute making sure you don’t burn the garlic.
2. Add the Bertolli Arrabbiata sauce, rinse the jar out with 130ml of water and add to the frying pan.
3. Bring to the boil, add the mackerel chunks, reduce the heat to medium, cover with a lid and cook for about 10 minutes until the fish has cooked through.
4. In the meantime, bring a large saucepan of slightly salted water to the boil and cook the linguine until ‘al dente’.
5. Remove the fish from the pan, place on a plate and set aside. Drain the linguine, add to the arrabiata sauce, stir well and cook on a low heat for a couple of minutes.
6. Remove, divide between 4 plates and serve immediately, followed by the fish as a main course with some bread and a green salad.

Recipe: Gennaro Contaldo

www.bertolli.co.uk