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Mackerel Bucatini with Crispy Anchovy Breadcrumbs
Canned mackerel, an often overlooked ingredient, is the star of this Sicilian-inspired pasta dish. Inexpensive and high in protein and vitamin D, this oily fish is also a rich source of omega-3 fatty acids—implicated in both heart and brain health in adults and essential for infant brain growth. If the fishiness of mackerel has kept you away until now, this recipe, with its flavorful sauce and crispy crumb topping, will surely win you over. A simple pasta dish worthy of the best trattorias!
YIELDS
4
TO
6
Ingredients
Breadcrumbs
- 1/3 cup (80 mL) plain breadcrumbs, store-bought (such as panko) or homemade
- 1 tablespoon (15 mL) olive oil
- 2 anchovies, finely chopped
Pasta
- 2 tablespoons (30 mL) olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 red Italian Long Hot pepper, seeded and sliced
- 2 cans (4 oz/120 g each) mackerel, boneless and packed in olive oil
- 1 cup (250 mL) tomato purée (passata)
- Salt and pepper
- 1 package (1 lb/450 g) bucatini
- 1/2 cup (125 mL) chopped fresh flat-leaf parsley
Directions
Breadcrumbs
- In a small bowl, combine the breadcrumbs, oil, and anchovies. In a small, dry skillet set over medium heat, toast the anchovy breadcrumbs until golden brown, 3 minutes. Set aside in a bowl.
Pasta
- Heat the oil in a 14-inch (35 cm), heavy-bottomed skillet set over medium heat. Add the onion and sauté for 5 minutes or until softened. Stir in the garlic and hot pepper, and cook until fragrant, 1 minute. Add the mackerel and its juice, then crumble with the back of a wooden spoon. Stir in the tomato purée, salt, and pepper to taste, then let it simmer for 5 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Halfway through cooking, scoop out ½ cup (125 mL) of the pasta water and reserve. Using tongs, transfer the cooked pasta directly into the hot sauce. Add the reserved cooking water and parsley, tossing to combine. Serve and garnish with the anchovy breadcrumbs. Enjoy!
