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One-Pot Mediterranean Pasta With Mackerel

This One-Pot Mediterranean Pasta With Mackerel is a heart-healthy dinner that brings you big flavor and a generous amount of Omega-3 fatty acids—and it's ready in 20 minutes!
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: Dana Sandonato

Ingredients

  • 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

Instructions

  • 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.

Notes

*I didn't use salt in this recipe since the capers and kalamata olives bring a good dose of saltiness to the dish. If you do need more for some reason, add a pinch of kosher or sea salt to the tomatoes and veggies while they cook down, and stir.
** If you're not using fresh pasta, simply cook you dry pasta on the side separately. Once your tomatoes are burst, when you'd add the fresh pasta, you can toss in the already cooked pasta, omit the water, and add the marinara.