Sauté olive oil, garlic, and chili pepper. Meanwhile, toast the pine nuts and then the breadcrumbs. Cut the tomatoes in half and add them once the garlic is golden.

Add a tablespoon of tomato paste, olives, and capers, then the spaghetti and water.

Halfway through cooking the spaghetti, add the mackerel, stir like risotto, add parsley, and garnish with more parsley and chili powder.

This dish also works well with tuna and is even better with fresh fish.