Sicilian Macrel Pasta


A dish I truly enjoy. Comfort food and style and class.


  • 250 grams of dry or fresh spagetti for 2 persons
  • 1 dl dry white wine
  • 2 Tspn capers
  • 2 onions chopped and option a spring onion finely sliced to add at the end
  • Salt to taste
  • Hand of black olives roughly chopped
  • 3 - 4 Ansjofish to taste
  • 500 grams of macrel filet smoked or fresh. Take out the bones! Cut in pieces
  • 500 grams of chopped tomatoes a can will do as well
  • a bit of finely chopped parslay
  • 100 grams of Sicilian dry salty ricotta



    1Fry onion, ansjofish, macrel, capers,olives and white wine. Once cooked Add tomatoes and reduce add salt to taste

    2At the same time cook your spagetti al dente to taste. Take out one minute before keep a few spoons of the cooking water. Add 10 grams of salt for the pasta to cook.

    3Mix all together (sauce and pasta) add some cooking water one or two spoons and mix carefully together.

Enjoy. Keep the fish chunks sizable and mix in a little parslay at the end.


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