This is my favorite OMS pasta dish.
Sometimes I eat it 3 times a week because it’s super quick, easy to make, cheap and incredibly delicious!
The version shown on the picture doesn’t contain parsley but it’s mandatory actually! 😉
ingredients:
- 400g tube shaped pasta
- 1 tin of mackerel filet in EVOO
- 1 small glass of capers
- 1 sprig of parsley, leaves roughly chopped, stalks finely chopped
- juice of 1 lemon
- peel of 1 lemon
- 1 cup of pasta water
- 50g of Panko bread crumbs
- 1 glove of garlic, finely grated
- freshly ground black pepper
- red chili flakes
- (additional if desired: 1/3 cup of nutritional yeast)
If you don’t have parsley like me when I shot the picture, chives and / or dill are also suitable
method:
- cook pasta as instructed, save 1 cup of pasta water short before al dente
- meanwhile mix Panko bread crumbs and garlic well together in a large bowl
- roast bread crumb mixture on medium heat in a large pan till slightly brown and garlic became fragrant
- add parsley stalks (+nutritional yeast if desired) to the mixture, set aside
- drain mackerel and keep 1/3 of the EVOO (or less if desired), mash in a large bowl with a fork
- add capers, lemon juice, 2/3 of the chopped parsley leaves and 2/3 of the grated lemon zest to the mackerel mash
- if pasta is ready, add to the bowl together with the saved cup of pasta water and mix well
- add some freshly ground black pepper, more chili flakes and salt if desired
- put on plates and serve with the roasted bread crumbs, some more parsley and lemon zest on top
