Cavatappi with mackerel and leeks

  • Difficulty


  • 350 g0SX0087
  • 2 thin leeks
  • 1 small bunch parsley
  • 300 g ripe and firm tomatoes
  • 400 g mackerel
  • 1 clove garlic
  • 1 small clump of thyme
  • 1 smudge red chilli
  • salt
Cavatappi n° 87


Clean the leeks taking the outside leaves off, the roots and the harder green part, once washed slice in strips. Wash the thyme and the parsley, then dry and mince. Blanch the tomatoes in boiling water, once peeled and deseeded chop them coarsely.Clean the mackerel and slice them in fillets, once dried, chop them in bits. Peel the garlic and mix it with the chopped thyme and parsley and then brown it in 3 tbsp of olive oil. Add the bits of salted and peppered mackerel and fry until goldened, tipping them over with a wooden spoon. Drain the fish and keep it aside. In the same pan pour the remaining oil, add the strips of leek and the red hot pepper and fry until soft without letling it brown.Add the tomatoes, salt and pepper and cook on a medium heat for 15-20 minutes, mixing from time to time. At the last minute add the small chunks of fish left over.Toss the pasta into a saucepan of abundant boiling salted water. Drain it al dente, mix with the sauce, sprinkle with the chopped parsley and the remaining thyme and serve.