One-Pot Mediterranean Pasta With Mackerel
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It might seem like I’m describing myself, but I’m really describing this fabulous one-pot Mediterranean pasta with hearty chunks of wholesome mackerel—and I can’t get enough of it.
For the past few weeks I’ve been all about quick and easy. As my work load piles up (along with my laundry), I’m realizing more and more that time is precious and so are sheet pan meals and Instant Pot dinners. Lately, I’ve found myself reaching the point where I’ve been forgetting to eat lunch some days, or at least until I’m hit with a dizzy spell mid afternoon.
Not cool. My life clearly needs more purse snacks and breezy meals.
And if that breezy meal can be an exquisite pasta, even better.
One-Pot Mediterranean Pasta With Mackerel.
I’m both thrilled and relieved to be adding this dish to my collection of straight sailing meals. Besides being a cinch to make, it’s so sososo good—for your tastebuds and your heart!
Just imagine twirling your pasta into a medley of burst tomatoes, roasted red peppers, tangy red onion, briny capers, garlicky olives, and meaty good-for-you mackerel. You’ve probably had tuna in pasta before, but mackerel kicks things up a few glorious notches and once you try King Oscar’s, you’ll never look back.
In this one-pot recipe, I’ve used fresh pasta. One-pot recipes that use regular dried pasta are great and all, but the pasta can take a long time to cook and there’s a lot more tending to the pasta so it doesn’t stick together and all that jazz. With fresh, I’ve found it to be a much quicker process. You’re still going to tend to your pasta to prevent sticking, but for a measly 5-7 minutes as opposed to 20.
If you do want to use dried pasta, prepare it separately on the side and simply add it to the pan of veggies at the end, tossing to coat.
King Oscar’s Mackerel—Mediterranean Style.
There’s canned fish, and then there’s King Oscar’s canned fish which, in my mind, is a few steps ahead of all other canned fish. Call me a canned fish elitist, I don’t care.
First of all, the taste and quality; they aren’t called “Royal Fillets” for nothing. Since being introduced to King Oscar products, I haven’t purchased canned tuna. Not once. Why do it? While most canned tuna out there is dry and lacking flavor, KO’s tender and buttery Mediterranean-style mackerel sits in extra virgin olive oil along with sliced olives, red bell pepper, garlic, and herbs de Provence. This good stuff totally kills it in salads, sandwiches, fish cakes, and as seen here, PASTA. (I’ve also been known to devour a can with a sleeve of crackers for lunch.)
Secondly, it’s a healthy choice. Mackerel is super low in mercury and contains loads of Omega-3 fatty acids which are great for your ticker. They lower blood pressure, reduce triglycerides, and slow the development of plaque in your arteries thus reducing your risk of heart attack and stroke.
Last but not least, it’s sustainable. KO’s mackerel is fished from the Northeast Atlantic ocean between Norway and the Faroe Islands using a midwater trawl—so the seafloor and its habitats aren’t disturbed.
In short: fill up and feel good.
For more fabulous ways to fill up on mackerel, check out these recipes:
- Southwestern BBQ Mackerel Fish Sandwich
- Buffalo-Style Mackerel Bombs
- Crispy Fish Cakes With Lemon Caper Yogurt Dip
- Mediterranean Mackerel Protein Wrap
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3
Get the Recipe:
One-Pot Mediterranean Pasta With Mackerel
- 9 oz fresh pasta*, See notes if using dry pasta
- 4 oz King Oscar Royal Fillets Mediterranean Style (1 tin)
- 1 TBSP olive oil (you can also use the oil from the can of mackerel)
- 1/3 cup thinly sliced red onion
- 2 garlic cloves, thinly sliced
- 1 pint grape tomatoes
- 1/2 cup pitted kalamata olives
- 1/2 cup roughly chopped artichoke hearts
- 2 TBSP drained capers
- 1/2 cup thinly sliced or roughly chopped roasted red pepper (from a jar is fine)
- 1/2 cup water
- 1/2 cup marinara
- Heat the oil in a large pan over moderate heat. Add the garlic and onions, and let them simmer for about 2 minutes or until the onions are translucent and aromatic; stir if needed to prevent the garlic from burning.
- Add the tomatoes, olives, artichoke hearts, capers, and roasted red pepper. Bring the heat the medium-low, cover, and let simmer for about 5-7 minutes, stirring occasionally, until most of the tomatoes shrivel and/or burst.
- Once most of the tomatoes have burst, add the contents of the can of mackerel to the pan and, with a big spoon or spatula, break the mackerel down into chunks or flakes.
- Add the water to the pan, followed by the fresh pasta. Stir the pasta into the liquid so it's covered and let it simmer for about 5-7 minutes, or until the pasta is cooked to your preference and the water is absorbed. Finally, add the marinara and toss to coat.
- Garnish with fresh parsley and serve.