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mediterranean mackerel pasta

2 cans King Oscar Mackerel Mediterranean Style, drained, oil reserved,
   broken into large chunks
7 oz penne or bow-tie pasta
1 14.5-oz can of chopped tomatoes, any style, drained and juice reserved
1 medium red onion, finely chopped
1/4 cup sliced olives, any style
1 tbs olive oil
1-2 tsp balsamic vinegar to taste
Salt and pepper to taste
1 oz fresh arugula or spinach
Fresh parsley, optional
Fresh grated Parmesan cheese

Heat oil in large skillet and cook onions until soft and translucent. Add the fish, drained tomatoes, onion, sliced olives, olive oil, vinegar, salt and pepper Bring to a simmer and hold while cooking the pasta according to package instructions. Just before adding sauce to pasta, add arugula to sauce. Add additional tomato juice from can for desired sauce consistency. Drain pasta and add to skillet. Toss to coat with mackerel sauce. Garnish with parsley and Parmesan cheese, serve immediately. Serves 4.