Clean the mackerel, slice them into fillets and put them aside. Peel the shallot, rinse it and chop it finely. Do the same with the parsley. Clean the green chilli and slice them into rings. Blanch the tomatoes in bowling water, peel them and deseed them and drain the cooking water, then chop them coarsely.Heat 4 tbsp of oil add the shallot and the chili and fry until blond but not golden; add the rings of chilli and brown them briefly, stirring with a wooden spoon. Add the tomatoes and simmer the sauce over a medium heat for 10-15 minutes, stirring from time to time.In the meanwhile heat the leftover oil in a different pan, add the mackerel and golden, stirring with a wooden spoon; season with salt and pepper, sprinkle the white wine over it and let it evaporate over a high heat.Add the tomato, chili and fish ragù and flavour for a few minutes. Cook the pasta in plenty of boiling salted water, once al dente drain it and season it with the sauce, a touch of parsley and serve.