Gather and measure all ingredients. Soak dried shiitake mushrooms in hot water to soften.

1. Finely chop brown onion.
2. Remove the stems and then finely dice soaked shiitake mushrooms.
3. Mince or finely chop chillies.
4. Cut each cherry tomato into four parts (or halve them).
5. Using a fork or spoon, mash canned Mackerel in tomato sauce.

Cook fusilli according to the packet instructions. In the meantime, heat enough oil in a deep pan. Sauté onion and shiitake mushrooms until aromatic and onions turn translucent.

Add tomatoes, corn kernels & finely minced chillies. Stir over medium heat for a minute or two. Add canned Mackerel in tomato sauce (mashed, see pic), white pepper powder, about 1/2 cup of pasta water and chicken seasoning powder or chicken bouillon powder. Cook for another minute or two over medium heat.

Lastly, add cooked pasta & dried oregano. Stir to combine and mix until pasta is evenly coated with the sauce. Taste and adjust seasonings accordingly. Once everything is well combined & pasta is seasoned to taste, remove the pan from the heat.

Transfer pasta to individual serving plates. Top with sprinkles of shaved or grated parmesan.

Click on the links for other recipes for pasta.

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