Jamie Oliver Mackerel Pasta

This easy Jamie Oliver mackerel pasta is a quick, delicious, and nutritious meal perfect for busy nights. Packed with crispy breadcrumbs, tender broccoli, and the rich flavor of mackerel in tomato sauce, it’s a simple dish that can be made with common ingredients you likely already have on hand.

Ingredients Needed

• 1 slice of thick white bread (100g / 3.5 oz)
• Olive oil
• ½ a head of broccoli (180g / 6.35 oz)
• 2 cloves of garlic
• ½ a lemon
• 150g dried spaghetti (5.3 oz)
• ½ teaspoon dried chilli flakes
• 1 x 125g tin of mackerel in tomato sauce (4.4 oz)
• 30g mature Cheddar cheese (1 oz)

How To Make Mackerel Pasta

1. Make Breadcrumbs: Roughly chop the stale bread into rustic breadcrumbs. Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Add the breadcrumbs and cook for 3 minutes, stirring regularly until crispy. Set aside.
2. Prepare the Broccoli and Garlic: Trim the tough end off the broccoli stalk, then cut the florets into small pieces and finely slice the remaining stalk. Peel and finely slice the garlic. Grate the lemon zest and set aside for later.
3. Cook the Pasta and Broccoli: Cook the pasta in salted boiling water according to the packet instructions. Add the broccoli florets during the final 2 minutes of cooking. Drain the pasta, reserving a mugful (about 240ml / 1 cup) of the starchy cooking water.
4. Fry the Broccoli Stalks: Heat 2 teaspoons of olive oil over medium heat in the same pan. Add the dried chilli flakes and sliced broccoli stalks. Fry for 5 minutes, adding small splashes of starchy pasta water to keep it from burning. Add the sliced garlic for the final minute of cooking.
5. Add the Mackerel: Tip in the mackerel (including the sauce) and break it up with the back of a spoon. Add one tin’s worth of the reserved starchy pasta water (about 240ml / 1 cup) and leave to simmer for 2 minutes.
6. Combine the Pasta and Sauce: Add the cooked pasta to the pan with the broccoli and mackerel. Toss everything together, adding more starchy pasta water if needed to loosen the mixture.
7. Finish the Dish: Off the heat, stir in the grated cheese, and squeeze in the lemon juice. Season with sea salt and freshly ground black pepper to taste.
8. Serve: Divide between plates, sprinkling over the crispy breadcrumbs and reserved lemon zest to serve.

Recipe Tips

• Use Stale Bread for Breadcrumbs: If your bread is a little old, it’s perfect for making breadcrumbs. Stale bread crisps up better, giving you a crunchier topping.
• Don’t Overcook the Broccoli: Add the broccoli florets in the last 2 minutes of pasta cooking. This keeps them tender but not soggy.
• Reserve Pasta Water: Always save some pasta water before draining. It helps to loosen the sauce and gives it a creamy texture when you combine everything.
• Use the Mackerel Sauce: Don’t drain the mackerel’s tomato sauce. It adds extra flavor to the dish and makes the sauce more delicious.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover mackerel pasta cool to room temperature, then store it in an airtight container in the fridge for up to 2 days.
• Freeze: Let the pasta cool completely before transferring it to a freezer-safe container. Freeze for up to 1 month. To thaw, place it in the fridge overnight, then reheat in the microwave or on the stovetop.
• Reheat: Reheat the mackerel pasta in a pan over medium heat for about 5-7 minutes, adding a splash of water or stock to loosen the sauce. Stir occasionally until heated through.

Nutrition Facts

Serving Size: 1 of 2 servings

• Calories: 567
• Total Fat: 19.7g
• Saturated Fat: 6g
• Total Carbohydrate: 71.8g
• Dietary Fiber: 6.3g
• Sugars: 6.3g
• Protein: 29.4g

Try More Jamie Oliver Recipes:

• Jamie Oliver Leek Pasta
• Jamie Oliver Cavolo Nero Pasta
• Jamie Oliver Blue Cheese Pasta
• Jamie Oliver Sausage Tomato Pasta