Smoked Mackerel Arrabbiata Linguine

Peel and finely chop the red onion[s]

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion, chopped garlic and dried chilli flakes (can't handle the heat? Go easy!) and cook for 3-4 min or until softened

Meanwhile, boil a kettle

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the linguine, reserving a cup of the starchy pasta water

Whilst the linguine is cooking, add the chopped tomatoes and tomato paste to the pan with the softened onion and stir it all together

Season with a grind of black pepper and bring to the boil over a high heat

Remove the skin from the smoked mackerel fillets

Tip: Watch out for any tiny bones and discard them

Tear the smoked mackerel into rough pieces 

Slice the black olives finely

Crumble 1/2 [1] Knorr vegetable stock cube into the pan and add a couple of splashes of starchy pasta water 

Give everything a stir, reduce the heat to medium and cook for 5-6 min or until a thick pasta sauce remains

Once thickened, add the sliced black olives and torn mackerel to the pan and stir it all together – this is your smoked mackerel arrabbiata sauce

Chop the basil finely, including the stalks

Add the drained linguine and chopped basil to the smoked mackerel arrabbiata sauce and give everything a good mix up

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry