Pasta Nigellissima

70s style dining experience

Unlike Nigella I do not have packets of pasta that I just look at because they are pretty.  I don't have space in my kitchen or my life for this kind of frivolity. I don't really think I have space in my life for Nigella, but she is a little bit lovely.

This is nothing like Nigella's pasta recipe - the only ingredients I think it has in common are smoked mackerel, capers and pasta. 

However, when I saw her make her version it did make me think about making a pasta and mackerel dish. Although I intended to make something using orzo, I didn't have enough for 2 people and so made a slightly different dish using fusili and whatever was in my fridge that I thought would go.

Pasta Nigellissima ingredients

• As much pasta as you want for 2 people
• 2 small smoked mackerel fillets (100-150g), flaked
• 2 spring onions, finely chopped
• 1 tablespoon capers, finely chopped
• 2 handfuls rocket
• A handful cherry tomatoes, halved
•  1/2 bunch parsley, finely chopped
•  3 tablespoons breadcrumbs

How to make pasta with smoked mackerel

1. Cook the pasta in salted boiling water until al dente.
2. Meanwhile, heat about a dessert spoon olive oil in a large frying pan, and when hot, fry the breadcrumbs until lightly browned.  
3. Turn the oven onto a low heat and warm two pasta bowls.
4. Just before the the pasta is cooked, reserve a small cup of the cooking water, then drain the pasta and blanch with boiling water.
5. Tip the pasta back into the pan you used for cooking it in, and put it on a low heat.
6. Add the mackerel, spring onions, chopped capers, rocket and cherry tomatoes, and stir thoroughly.
7. Season well with salt and pepper.
8. Add a little of the reserved cooking water to help the ingredients soften a little and coat the pasta. Start with about a tablespoon; add more if you think it needs it.  
9. Remove from the heat then stir in the parsley and crisped breadcrumbs.
10. Tip into the warmed bowls and serve immediately.