Recipe: Fusilli Pasta with Mackerel Fillets and Cherry Tomatoes

Pasta is one of those dishes that can be prepared while the water is boiling and you end up with something delicious and cooked from scratch. I rely on L'Isola d'Oro, an Italian company that is specialised in fish preserve, so the best food cupboard staples ever. I have stocked up jars of  tuna, mackerel, anchovies, because adding just one of these ingredients, gives a whole new taste to a sauce. Today I will give you the Fusilli Pasta recipe with a delicious sauce made with fresh cherry tomatoes and a jar of Mackerel fillets in oil.

Here we have a box of Fusilli, any supermarket will have Barilla or any other brand is perfect. Fresh Parsley and Cherry Tomatoes, Garlic, Chilli, some Extra Virgin Olive Oil by Olitalia for Fish and a jar of L'Isola d'Oro Mackerel Fillets that you can find at  Fratelli Camisa online.

Chop the parsley. I always use my half  moon shaped knives on a chopping board because nothing beats this kitchen tool when you chop vegetables.

Wash the cherry tomatoes and then cut them in quarters. You can use tomatoes on vine as well, Small tomatoes are rich in flavour.  Meanwhile put a pan full of water on the hob and add some rock salt.

Ia a wok heat a bit of oil and then add two cloves of garlic and let them  gain colour without burning them though.

Add the tomatoes and slowly cook them. They have to become soft and juicy and release some of their liquid.

Add the chilli and carry on  with cooking. The sauce won't be very spicy but still  will have that kick.

Add the Mackerel Fillets drained from the oil and stir with a wooden spoon so that  they will be seasoned by the tomatoes and vice versa. Meanwhile the water reached boiling point and the Fusilli have been cooked "al dente".

After draining the pasta add it to the wok and  gently mix it so that tomatoes and Mackerel are going to season it  evenly.

Add 3/4 of the chopped parsley and give a last   quick mix over the hob.

Ready, a final garnish with the left over parsley and you can serve it. For Christmas Eve is tradition to have a fish menu, so this pasta could be a nice first course, just few forkful, for something different. www.lisoladoro.it