Fresh mackerel can be substituted for tinned mackerel marinated in extra virgin olive oil to save time,, but be sure it is top quality with good sourcing labels.
Ingredients for 4 portions
- Pasta (penne or mezze penne) 320 g
- Mackerel fillets 250 g
- Ripe tomatoes 4
- Leek 1
- Parsley 1 bunch
- Garlic 1 clove
- Chilli 1 tip
- Extra virgin olive oil 4 tbsp (40 g)
- Salt to taste
- Pepper to taste
Preparation
Cook the pasta in plenty of salted water.
A few minutes before it’s done, drain it and leave it to cool in a casserole dish with a drop of olive oil.
Chop the parsley.
Sear the tomatoes, peel them and remove the seeds. Cut them up into strips.
Fillet the mackerel, wash and dry, and cut up into chunks. Alternatively, use tinned mackerel.
Heat the oil in a pan with the garlic clove and chilli and sear the mackerel for a few minutes.
Remove the garlic, clean the leeks, cut them up into thin discs and add to the pan to flavour.
Dress the pasta with the mackerel, leeks, tomatoes and parsley. Season with salt and pepper.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.