By In The Kitchen With Stefano Faita
INGREDIENTS
3/4 pound bucatini pasta, spaghetti or linguine
1/4 cup olive oil
1/2 onion, chopped
3 cloves garlic, chopped
1/2 cup good black olives, pitted and halved
1 tsp. dried oregano
1 (14-ounce) can cherry tomatoes or diced tomatoes
Splash red wine vinegar (optional)
1 to 2 smoked mackerel fillets (each fillet about 3 ½ ounces)
Handful basil, chopped
Salt and freshly ground pepper, to taste
Hot pepper oil, to taste, (optional)
Freshly grated Parmesan cheese, to taste (optional)
Handful toasted pine nuts, toasted (optional)
PREPARATION
Bring a large pot of water to a boil. Generously salt. Add pasta and cook al dente.
Meanwhile, heat olive oil in skillet over medium heat. Add onions and cook until lightly golden brown, about 3 to 4 minutes. Add the garlic, olives and oregano, cook for 1 minute. Add the tomatoes and splash of red wine vinegar. Bring to a boil. Reduce heat and let simmer, until slightly thickened, about 7 to 10 minutes.
Add pasta and smoked mackerel. Toss to combine, adding a little pasta water, if needed to loosen the sauce. Add basil and season with salt and pepper. Finish with hot pepper oil, Parmesan cheese and/or pine nuts, if desired. Toss and serve.
Yield: 4 to 6 servings.