Penne with smoked mackerel
150-200g smoked mackerel fillets, flaked
1 clove garlic, crushed
2-3 fresh tomatoes, chopped
2 tbsp creme fraiche
Juice of half a lemon
Small handful fresh parsley, chopped
Plenty ground black pepper
250g penne pasta
For this recipe cook the pasta in a large pan of boiling salted water until al dente, you'll need about 2 litres of boiling water with about 1-2 tablespoons of salt. Choose a good pasta for this recipe like De Cecco.
Add 2 tbsp olive oil to a cold frying pan and add the garlic. Put on the heat and gently fry for 1-2 minutes. Then add the smoked mackerel and the tomatoes and allow to bubble for a few minutes, stirring. Squeeze in the lemon juice and add the creme fraiche and parsley. Mix well and cook for a few minutes until all the flavours have amalgamated. Add a generous amount of pepper and taste. You may or may not need salt as the smoked mackerel is quite salty.
Drain the pasta, reserving a tablespoon or two of the cooking water. Add this water to the sauce and mix through before adding the pasta. Mix well and serve.
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