SMOKED MACKEREL, CAPERS & TOMATO SPAGHETTI WITH PESTO (serves 3)
2 tbsp extra virgin olive oil
1 shallot, finely chopped
250g dried spaghetti
2 large full flavoured tomatoes, pips removed, diced
6 cherry tomatoes, pips removed, quartered
2 tbsp capers, rinsed of salt or brine
half a tsp ground black pepper
a good pinch of sea salt
4 honey smoked mackerel fillets, skinned, boned and flaked into small chunks
2 tbsp fresh basil leaves
3 heaped tsp green pesto, to serve
1 tbsp chopped parsley, to serve.
Begin by putting a large pan of water on to boil.
Next, heat the extra virgin olive oil over a low heat in a frying pan. Add the chopped shallot and fry very gently until softened.
When the water comes to a boil, add the dried spaghetti and cook to manufacturer's instructions (usually around 10-12 minutes).
In the meantime, add all the tomatoes, capers, black pepper and sea salt to the shallots and just warm them through, without really cooking them. They should be distinctly warm to the touch before the next stage.
Once the spaghetti is cooked to your preference, drain and return to the hot pan.
Add the tomato mixture, the flaked mackerel and tear the basil leaves into the pan. Stir through gently and serve immediately with an extra splash of extra virgin olive oil.
Garnish with a good heaped teaspoonful of green pesto and a light sprinkle of chopped parsley.