Spaghetti with mackerel

Name: Spaghetti with mackerel
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g Spaghetti; 190 g smoked mackerel fillets in sunflower oil tin can; 2 toe garlic; 1 el capers jar 100 g; 46 g anchovy fillets in canned oil; 20 g fresh flat parsley tray; 8 black olives without pit; 1 tl cinnamon; 400 g tomato cubes look; 1 tl granulated sugar; 1 el extra virgin olive oil; 150 g fresh smoked mackerel fillet with pepper package; 1 lemon

Pasta with a sauce of tomatoes, capers, olives, mackerel, herbs and anchovies.

Ingredients

Directions

Cook the spaghetti al dente according to the instructions on the package.
Heat the oil from the can of mackerel over medium heat in a frying pan.
Press the garlic above it. Add the capers and the anchovies.
Cut the parsley fine, add the stalks and keep the leaves separate. Stir fry the whole 2 min.
Remove the skin from the canned mackerel and add together with the olives.
Make the fish small with a spatula and stir in the cinnamon, tomatoes and sugar. Cook for 5 minutes on low heat. Season with salt and pepper.
Drain the spaghetti, but collect a cup of cooking liquid.
Spoon the spaghetti carefully through the fish sauce. Mix ¾ of the parsley leaves, tomato and oil.
Dilute the sauce with some cooking liquid. Put the spaghetti in a bowl and divide the mackerel fillet of pepper into pieces.
Sprinkle with the rest of the parsley. Cut the lemon into pieces, serve with the lemon slices.