- Cook the Pennoni Rigati no. 850 al dente in salted boiling water.
- Meanwhile, soften the sliced onion with a little oil in a frying pan. Add the Datterino Rosso Tomatoes no. 449 and cook for 5 minutes, crushing them slightly.
- Add the chopped mackerel fillets and the oregano and mix well.
- Drain the pasta and toss it in the pan with the sauce, then season with salt and chilli pepper to taste.
- Plate and serve drizzled with extra virgin olive oil.
Pennoni rigatiwith cherry tomatoes and mackerel fillets
N. 850
10 min
15 min
4 people
Easy
INGREDIENTS
Italian Wheat Pennoni Rigati no.850 320 g
Datterino Rosso tomatoes no.449 290 g
Tropea red onion 1
Mackerel fillets in olive oil 90 g
Extra virgin olive oil to taste
Oregano to taste
Chilli pepper to taste
Salt to taste
PREPARATION
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Recommended pasta for this recipe
Pennoni rigati
N. 850 - Italian wheat
RECOMMENDED RECIPES
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