Main Ingredients:
Linguine: 200g; Canned mackerel: 30g; Black olives: 120g; Spanish pickled peppers: 2 tablespoons; Cherry tomatoes: 120g.
Seasonings:
Sea salt: a little; Freshly ground black pepper: a little; Basil leaves: a little; Garlic: half; Dried chili pepper: one; Olive oil: appropriate amount.
Taste: Spicy; Cooking method: Braised; Time: Ten minutes; Difficulty: Simple.
Steps for Cooking Spicy Tomato Sauce Linguine with Canned Mackerel
Preparing ingredients is always the first step. Have all the ingredients ready before cooking to avoid being rushed. Speaking of canned mackerel, it was even mentioned in the TV series “Ode to Joy” as a cheap ingredient. However, when you open the can, it is very salty and fragrant.
In a large pot, add enough water to completely submerge the linguine plus an additional half, and add a little salt and olive oil to the water. When the water boils, add the linguine. During the cooking process, use a tool to stir the linguine from time to time to prevent it from sticking together. There are many types of linguine, and this recipe recommends two types: round Spaghetti and flat Linguine. I used No. 5 Spaghetti here, and the cooking time can be found on the package instructions, which in my case was 8 minutes.
After the linguine is cooked, remove it from the pot and set it aside. I usually let it continue to soak in the cooking water to prevent it from drying out.
In fact, while cooking the linguine, you can also start frying the sauce in another pot. Heat the pot over medium heat, add olive oil, chopped garlic, dried chili pepper, and canned mackerel to the pot and stir-fry for 1 to 2 minutes until the garlic is fragrant and the mackerel slowly melts into the oil.
Continue to add black olives, Spanish pickled peppers, and cherry tomatoes to the pot and stir-fry over medium heat for 4 to 5 minutes until the tomatoes start to soften and release water.
At this point, drain the linguine and pour it into the pot with the sauce. Mix well and stir-fry evenly. You can add some freshly ground black pepper and sea salt for the final seasoning. However, since both black olives and canned mackerel contain salt, you may not need to add sea salt.
After plating the linguine, drizzle a few drops of olive oil and use some basil leaves for the final decoration. Congratulations, you have made this super quick and exceptionally delicious linguine! Enjoy!
