Fusilli Pasta with Lemon Caper Mackerel

Skill Level
Moderate
Makes
6-8 Servings
Pairs Well With

This bright, springtime pasta incorporates a little trick that chefs use to make their pasta sauces restaurant-worthy: Add a little pasta-cooking water to the pan of sauce, mix in the drained pasta and let everything simmer together for a minute. The salty, starchy water helps season the sauce and gives it a creamy texture, and the pasta drinks in the sauce as it simmers.


Ingredients


Putting It All Together

  1. Cook pasta in a large pot of well-salted boiling water, stirring occasionally, until just tender, 10- 12 minutes.
  2. Meanwhile, heat olive oil in a large frying pan over medium heat. Add fennel and red onion, season with salt and pepper, and cook, stirring occasionally, until barely tender, 5-7 minutes. Transfer to a plate.
  3. Set pan over medium heat and add the Lemon Caper Mackerel, along with its flavorful oil, and the capers. Use a spoon or spatula to break them into large pieces and create a chunky sauce.
  4. Thinly slice the lemon, then stack the slices and cut into small wedges.
  5. When the pasta is ready to drain, scoop out about ½ cup pasta cooking water and add to the sauce. Drain pasta and add to mackerel along with fennel, red onion and pasta water. Simmer, stirring and tossing, until the liquid has almost evaporated. Stir in arugula, pecorino, and chopped lemon.
  6. Spoon into wide bowls and top with a little more pecorino and red chile, if you like.