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Spaghetti with mackerel and chorizo

30 min.


4 pers.


  • 4 cans of mackerel in tomato
  • 100 g chorizo
  • 1 small handful fresh thyme
  • 1 can of Italian cherry tomatoes
  • 2 cloves garlic finely chopped
  • 2 tbsp olive oil
  • Small handful of oregano
  • Parmesan
  • 450g fresh spaghetti

This is how you do it

Cut the chorizo into small coarse cubes. Crush the garlic with a knife and finely chop it.

Fry the chorizo and garlic in a little oil in a sauté pan. Cook the pasta in plenty of lightly salted water.

Once the chorizo has gotten some colour, add the cherry tomatoes and the fresh thyme.

Bring o boiling point and simmer for about 15 minutes without a lid.

Drain the mackerel and mix into the tomato sauce. If necessary, use a little pasta water to thicken the sauce.

Pour the water from the pasta and mix the pasta with the sauce. Grate lots of parmesan and garnish with finely chopped fresh oregano.

Serve with whole meal bread and good olive oil.