Featuring capers, black olives, garlic, tomato & chilli, this classic Italian dish brings a choir of punchy Mediterranean flavours together in perfect harmony. We've enhanced it further still by adding moreish smoked mackerel, which delivers extra flavour & satisfaction with minimal fuss. Buon appetito!
Prep Time
25 min
Cuisine
Italian
Use within
3-4 days
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1 x 100g British smoked mackerel fillet<span class="strong">†</span>
190g linguine<span class="strong">†</span>
1 can of chopped tomatoes (210g)
Typical Values
per 100g
per serving
Energy
664 kJ 157 kcal
2573 kJ 609 kcal
Fat of which saturates
4.9 g 1.8 g
18.9 g 6.9 g
Carbohydrate of which sugars
21.2 g 2.2 g
82.3 g 8.7 g
Fibre
2.1 g
8 g
Protein
8 g
31 g
Salt
0.67 g
2.6 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 garlic clove
garlic
10g basil
basil (100%)
2 tsp tomato paste
tomatoes (sulphites)
1 bag of capers (15g)
capers, brine (water, salt), spirit vinegar
1 bag of pitted black olives (30g)
pitted black olives, water, salt, ferrous gluconate
Allergens highlighted by † (sulphites, milk, fish, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, carefully add the capers and cook for 1-2 min until they have puffed up a little, then transfer them to kitchen paper with a slotted spoon and set aside, reserving the pan and oil for later – these are your crispy capers
2
Peel and finely dice the red onion[s]
Peel and finely chop (or grate) the garlic
3
Boil a kettle
Return the pan with the oil to a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 5-6 min or until softened
4
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 it's cooked with a slight bite
Once done, drain the linguine, reserving 300ml [600ml] of the starchy pasta water
5
Once the onion has softened, add the chopped garlic, chilli flakes (Can't handle the heat? Go easy!) and tomato paste and cook for 1 min
Add the chopped tomatoes, babyspinach and a pinch of salt and pepper and cook for 6-7 min or until a thick pasta sauce remains
6
Meanwhile, chop the basil finely, including the stalks
Grate the cheddar cheese
Peel the skin from the smoked mackerel and discard, then break it into rough, bite-sized pieces
7
Add the smoked mackerel, blackolives, drained linguine and most of the chopped basil to the pan
Add a few splashes of starchy pasta water and mix well until all of the linguine is coated in the sauce – this is your spicy mackerel puttanesca
8
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