Frank doesn’t much like these jars but I don’t own a basil farm and we do use the stuff on a regular basis as the kids quite like it. I just find it a bit boring though and have come up with various ways of tarting it up. So I looked in the fridge one evening recently and saw a packet of Hot Smoked Mackerel that the missus had brought home reduced from Marks and Spencers. Mmmm, an idea. So here is what you do for 2 people – like most of my blogs are based on
It’s a very quick dish to make as it takes as long as it takes to cook your pasta. You can use any pasta but I find that the more grooves and things for flavour to collect on it, the better so I used Fusilli. What??!! Spirals to you and me, mate.
So get your pasta on the boil – remember to use a little more pasta than you would with a bolognaise as you’re not bulking it out with much.
Add a large glug of olive oil to a frying pan and throw in the garlic, chilli, anchovies and capers and fry on a low heat. You don’t want to burn the garlic as it will turn acrid. Keep stirring the ingredients around and the anchovy will disolve into the oil and also the heat from the chilli and flavour of the garlic will flavour the oil too.
Last of all get your mackerel and add it to the frying pan. Tear it into small chunks and just let it warm through.
Your pasta should be ready now, so drain the cooking water off and put the pasta back into the warm pan it was cooking in. Add the contents of the frying pan, add the jar of pesto, and add the parmezan and mix the whole lot together. Sometimes I add a tablespoon or two of crème fraîche for creaminess, but I had none. Share into your serving dishes add a few chopped chives and a good twist of black pepper.