Pasta alla chitarra with fresh mackerel ragù, capers, tomatoes and Taggiasca olives
- Starter
- Medium
- 4
- 1 hour 20 minutes
PT1H20M
This rich pasta alla chitarra recipe from Grazia Soncini uses the delicious saltiness of olives and capers to cut through the rich mackerel and tomato ragu. Pasta alla chitarra literally translates as 'guitar pasta', and the traditional chitarra cutter resembles a frame strung with lengths of guitar strings which gives the pasta its distinctive square shaped ribbons.
Ingredients
Pasta alla chitarra
Mackerel ragù
- 1 mackerel, weighing 500g
- 500ml of vegetable stock
- 24 olives , preferably Taggiasca
- 1 tbsp of capers
- 6 plum tomatoes , cut into quarters
- 1 shallot
- 1 carrot
- bay leaves
- 1 bunch of fresh parsley, stalks only
- chilli, to taste
- black peppercorns
- olive oil
- extra virgin olive oil, to serve
Equipment
- Pasta machine
- Chitarra pasta cutter
Method
2
Meanwhile, pour the vegetable stock into a saucepan and bring up to the boil for the ragù. Clean the mackerel by trimming off the fins and tail and slicing the fish open along its belly, removing the guts and innards. Wash and rinse the mackerel thoroughly under cold running water, then blanch in the pan of stock along with a few bay leaves and black peppercorns
- bay leaves
- 500ml of vegetable stock
- black peppercorns
- 1 mackerel, weighing 500g
3
Carefully lift the mackerel out of the pan, removing and discarding the skin. Cut away the fillets and set to one side, then place the bones back into the broth and continue to boil for 20 minutes
4
Once the pasta dough has rested, roll out through a pasta machine to create a sheet of dough 2mm thick. Cut the sheet into long strips about 3mm wide, preferably with a chitarra pasta cutter. Dust lightly with flour and set aside until ready to cook
5
Chop the shallot, carrot and parsley stems and sauté with a little olive oil and chilli in a large frying pan. Pour in the fish broth and reduce until it reaches a sauce-like consistency
- chilli
- 1 shallot
- 1 carrot
- olive oil
- 1 bunch of fresh parsley, stalks only
6
Add the mackerel fillets to the pan, season with salt and sauté for a couple of minutes until cooked through and beginning to break down to form a ragù-like texture. Stir in the olives and capers, check the seasoning and set aside, keeping warm until ready to serve
- 1 tbsp of capers
- 24 olives , preferably Taggiasca
7
Bring a large pan of salted water to the boil and cook the pasta until al dente. Drain, then add to the mackerel ragù along with the plum tomatoes. Cook for 1–2 minutes more until the tomatoes have softened and the pasta has been evenly coated in ragù
8
To serve, divide the pasta between deep plates or bowls, spooning any remaining ragù left in the pan over the top. Drizzle with a little olive oil and serve immediately
- extra virgin olive oil, to serve
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Pasta alla chitarra with fresh mackerel ragù, capers, tomatoes and Taggiasca olives
