Mackerel and Mushroom Tomato Sauce Pasta

Name: Mackerel and Mushroom Tomato Sauce Pasta
Yield: Serves 2 servings
Cuisine: American
Ingredients: 150 g spaghetti; 1 can (190 g) canned mackerel (in water); 1 clove garlic; 1/4 onion; 1/2 pack shimeji mushrooms; 1 can [A] canned tomatoes; 1 tablespoon [A] bouillon; 2 tablespoons [A] sugar; 2 tablespoons [A] ketchup; Salt and pepper, to taste; 2 tablespoons olive oil; as needed Grated Parmesan cheese,; as needed Parsley,

maina @mainakitchen

大阪

This is an easy, authentic pasta using canned mackerel. The tartness can vary depending on the brand of canned tomatoes, so adjust the sugar and bouillon accordingly. Recipe background: I had canned mackerel at home, so I made pasta quickly.

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Ingredients

Serves 2 servings

150 gspaghetti
1 can (190 g)canned mackerel (in water)
1 clovegarlic
1/4onion
1/2 packshimeji mushrooms
1 can[A] canned tomatoes
1 tablespoon[A] bouillon
2 tablespoons[A] sugar
2 tablespoons[A] ketchup
Salt and pepper, to taste
2 tablespoonsolive oil
as neededGrated Parmesan cheese,
as neededParsley,

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Steps

1

Thinly slice the onion. * Remove the base from the shimeji mushrooms and separate them. * Mince the garlic and parsley.
2

Cook the spaghetti in plenty of boiling water with added salt (not listed in ingredients) for 1 minute less than the package instructions. * Reserve one ladle of the pasta cooking water.
3

In a frying pan, add olive oil and garlic, and sauté over low heat until fragrant.
4

Add the onion and shimeji mushrooms, and sauté until tender. Then add the drained canned mackerel and cook over high heat for about 1 minute to evaporate the moisture.
5

Add [A] ingredients, mix well, and add the reserved pasta cooking water. Bring to a boil.
6

Add the cooked spaghetti to step ⑤ and mix everything together.
7

Serve on a plate and sprinkle with grated Parmesan cheese and parsley.