Stefano Faita

smoked mackerel pasta with cherry tomatoes

By In The Kitchen With Stefano Faita


3/4 pound bucatini pasta, spaghetti or linguine
1/4 cup olive oil
1/2 onion, chopped
3 cloves garlic, chopped
1/2 cup good black olives, pitted and halved
1 tsp. dried oregano
1 (14-ounce) can cherry tomatoes or diced tomatoes
Splash red wine vinegar (optional)
1 to 2 smoked mackerel fillets (each fillet about 3 ½ ounces)
Handful basil, chopped
Salt and freshly ground pepper, to taste
Hot pepper oil, to taste, (optional)
Freshly grated Parmesan cheese, to taste (optional)
Handful toasted pine nuts, toasted (optional)


Bring a large pot of water to a boil. Generously salt. Add pasta and cook al dente.

Meanwhile, heat olive oil in skillet over medium heat. Add onions and cook until lightly golden brown, about 3 to 4 minutes. Add the garlic, olives and oregano, cook for 1 minute. Add the tomatoes and splash of red wine vinegar. Bring to a boil. Reduce heat and let simmer, until slightly thickened, about 7 to 10 minutes.

Add pasta and smoked mackerel. Toss to combine, adding a little pasta water, if needed to loosen the sauce. Add basil and season with salt and pepper. Finish with hot pepper oil, Parmesan cheese and/or pine nuts, if desired. Toss and serve.

Yield: 4 to 6 servings.