Fennel and mackerel pasta
Can be eaten hot or cold as a pasta salad. Mackerel can be subbed for tinned sardines, anchovies etc... Would be quite nice with cannellini beans added to up the protein.
Ingredients -
1 bulb fennel bulbs (thinly sliced
)
2 cloves garlic (finely chopped
)
1 tsp chilli flakes
1 can mackerel
1 handful olives (cut into halves
)
0.5 lemon(s)
1 handful fresh parsley (finely chopped
)
200 g pasta
100 g green beans (cut into quarters
)
Instructions
1
Remove the tough outer layer of the fennel and cut the inside layers into thin slices. Set the fennel fronds to one side.
2
Boil the pasta in salted water while everything else cooks.
3
Fry the garlic and fennel with some olive oil (can use from the mackerel can) in a pan until the fennel has softened.
4
Then add the mackerel in chunks along with the chilli flakes, olives, lemon juice and green beans. Cook for a few minutes until the green beans have softened.
5
Generously season with salt and pepper before adding the cooked pasta along with some pasta water, the parsley and the fennel fronds (finely chopped). Stir until everything is nicely combined.
6
Top with more parsley, chilli flakes and a squeeze of lemon and enjoy.
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