Mackerel and dill pasta

Name: Mackerel and dill pasta
Total time: 900 s
Yield: 1 person
Cuisine: British
Ingredients: 50 g cooked mackerel (smoked or oiled); As many as you like dill; 1 tablespoon olive oil; 1 piece garlic; 90 g pasta

Hurry @hurry

Bristol, England, United Kingdom

An oil pasta with the best match between the taste of mackerel and the aroma of dill.

Hurry @hurry

Bristol, England, United Kingdom

An oil pasta with the best match between the taste of mackerel and the aroma of dill.

Saved

Ingredients

15 mins

1 person

50 gcooked mackerel (smoked or oiled)
As many as you like dill
1 tablespoonolive oil
1 piecegarlic
90 gpasta

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Steps

15 mins

1

Boil pasta with 1% salt water.
2

Finely chop the garlic and saute with olive oil. Cut the cooked mackerel into pieces of your choice, put them in a pan, and turn off the heat.

Cooking garlic
3

Break the dill into pieces.
4

Add the boiled pasta, 2 tablespoons of boiled juice and dill to the pan and mix over middle heat.
5

When it's well mixed, serve it hot!

Tips

Cooking garlic

Garlic has a starch.This starch is saccharified by slow heating, making it tastier.This is the same mechanism that makes potatoes sweeter by heating them at a lower temperature for a longer period of time.There is a green germ in the centre of garlic clove if the garlic is not fresh.This is more easily burnt than other parts of the garlic.It is therefore important to remove this for a homogeneous finish.Based on the above, here is a tasty heating method for using garlic for flavouring.

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