Sweet, squishy tomatoes and smoky mackerel come together in a rich, no-fuss sauce with crunchy oregano breadcrumbs on top. Great hot or cold.
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Serves
4
Vine Tomato
Scotch Bonnet
Garlic Clove
Fresh Oregano
Olive Oil
Ditalini
Smoked Mackerel
Panko Breadcrumbs
Apple Cider Vinegar
Salt
Black Pepper
Serves
4
Vine Tomato
Scotch Bonnet
Garlic Clove
Fresh Oregano
Olive Oil
Ditalini
Smoked Mackerel
Panko Breadcrumbs
Apple Cider Vinegar
Salt
Black Pepper
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Step 1.
Score a cross into the base of each tomato. Bring a large saucepan of salted water to the boil and drop in the tomatoes. Boil for 15–30 seconds, until the skins start to peel. Transfer them straight into a bowl of ice water.
Step 2.
Add the pasta to the same boiling water and cook until al dente, following pack instructions. Reserve some pasta water, then drain the pasta.
Step 3.
Meanwhile, peel the skins off the tomatoes. Chuck them into a large bowl and squish them with your hands to make a chunky sauce. Finely chop the Scotch bonnet and add it to the bowl.
Step 4.
Grate the garlic and strip the oregano leaves from their sprigs. Add both to the tomatoes along with a splash of apple cider vinegar, salt and pepper. Mix well and set aside.
Step 5.
Heat a drizzle of olive oil in a frying pan over a medium heat. Add the panko and oregano leaves, then cook, stirring, for 3–5 mins until golden and toasted. Set aside.
Step 6.
Toss the drained pasta through the tomato sauce with the olive oil. If it needs loosening, add a splash of the reserved pasta water until it coats the pasta nicely. Taste and season with more vinegar or salt, if needed.
Step 7.
Share the pasta between plates. Flake the smoked mackerel over the top and finish with the oregano breadcrumbs.
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