Fennel and mackerel pasta

Can be eaten hot or cold as a pasta salad. Mackerel can be subbed for tinned sardines, anchovies etc... Would be quite nice with cannellini beans added to up the protein.

Fennel and mackerel pasta Photo

Ingredients -

1

bulb fennel bulbs (
thinly sliced
)

2

cloves garlic (
finely chopped
)

1

tsp chilli flakes

1

can mackerel

1

handful olives (
cut into halves
)

0.5

lemon(s)

1

handful fresh parsley (
finely chopped
)

200

g pasta

100

g green beans (
cut into quarters
)

Instructions

1

Remove the tough outer layer of the fennel and cut the inside layers into thin slices. Set the fennel fronds to one side.

2

Boil the pasta in salted water while everything else cooks.

3

Fry the garlic and fennel with some olive oil (can use from the mackerel can) in a pan until the fennel has softened.

4

Then add the mackerel in chunks along with the chilli flakes, olives, lemon juice and green beans. Cook for a few minutes until the green beans have softened.

5

Generously season with salt and pepper before adding the cooked pasta along with some pasta water, the parsley and the fennel fronds (finely chopped). Stir until everything is nicely combined.

6

Top with more parsley, chilli flakes and a squeeze of lemon and enjoy.